cauliflower korma

This easy cauliflower korma curry is a delicious vegetarian, gluten free meal served with fluffy, steamed rice and toasted cashew nuts for crunch.

Cauliflower korma curry

1½ kg/ 3.3lbs cauliflower florets and stems ((approximately 2 large heads of cauliflower))

tbsp oil

tbsp Garam Masala

cinnamon

½ tsp ground turmeric

½ tsp ground coriander

½ tsp ground cumin

tsp salt

cashew nuts

tbsp butter/ghee

onion (finely chopped)

garlic

tsp crushed ginger

tbsp Garam Masala ((you can also use Korma curry powder)

tsp coriander

tsp cumin

tsp turmeric

½ tsp ground cardamom

tsp chili powder

stock/broth

cream

tsp sugar ((optional))

salt and pepper

Pre-heat the oven to 200ºC/400ºF.&nbsp;

Combine all the ingredients for the roasted cauliflower and mix well.&nbsp;

Spread the spiced cauliflower onto a lined baking sheet then place in the oven and roast for 30 minutes or until the cauliflower is caramelized and fork tender.&nbsp;

In the meantime, soak the cashews in boiling water for 10 minutes.&nbsp;

Sauté the onion, garlic and ginger in the butter until soft and fragrant. Add the spices and cook for another minute.

Drain the cashews then transfer to a blender with the onion mixture, stock and cream.&nbsp;

Blend until smooth then pour into a saucepan and season with salt, pepper and sugar.&nbsp;

Add the roasted cauliflower and allow to simmer gently for 10 minutes.&nbsp;

Adjust the seasoning and serve with rice, naan and toasted cashews.&nbsp;

This is a scrummy - I didn’t have cashews so I used almond flakes and it worked a treat. Thank you.

5 stars well deserved, a really beautiful meal. I added Cardamom pods instead of ground cardamom, i don’t blend them, the flavour they add at the end is beautiful (you just have to not eat the husks)

I was wondering if the dish would live up to the ratings...and it definitely did! Delicious!

I’m allergic to nuts, so I omitted cashews and added yogurt to thicken slightly. This is my far the most flavorful dish I’ve ever made at home. I’m a vegetarian and it isn’t always easy to sell my family on meat-free dinners, but this was a hit! I can’t wait to make this again.

This has become a go to recipe. Love it and a crowd pleaser. I use coconut milk.  Thanks so much!

Utterly superb recipe, thank you. My family fought over the leftovers!

I've made this several times, it is so good! Definitely my favourite way to use cauliflower and probably the most flavourful Indian dish I've made myself. I use coconut milk instead of cream. Thanks for the amazing recipe!

That looks SO GOOD ! I love a korma curry and my fav is either chicken or cauliflower. I always fry the cauliflower but love that you roasted. Definitely a better way.

This was sooo yummy!! I didn’t have cream so used coconut milk and it was still amazing! Will definitely be making again :)

Thanks Alida, What a great recipe! Didn't know what to make for supper last night, and then your post popped up :) While shopping, i saw the korma curry packet sauce and was tempted to buy it but knew it just wouldn't taste the same but thought to myself 'i just hope this is going be worth it' (lol) ... well, i can honestly say it was definitely worth it and came out delicious. When I told my husband what was for dinner he pulled a face but in the end, went back for seconds

Cauliflower kurma is a lightly spiced &amp; complexly flavored warming side dish from South Indian Cuisine. Serve this over plain rice, flavored variety rice or any flatbreads or poori.

Cauliflower Kurma Recipe (Cauliflower Korma)

cauliflower

green peas ((fresh

onions

green chili (slit)

tomatoes (chopped, mashed

ginger garlic paste

garam masala ((adjust

coriander powder ((optional, adjust to taste))

turmeric

salt ((adjust

water ((adjust as needed))

coriander leaves (or mint leaves, pudina (finely chopped))

coconut ((or ¼ cup thick yogurt or coconut milk))

fennel seeds ((saunf

bay leaf

cumin seeds ((jeera))

star anise ((chakri phool))

green cardamoms ((elaichi))

cinnamon ((Ceylon cinnamon or ½ inch cassia))

((laung))

strand mace ((javitri))

Cleaning - Cut the cauliflower florets to desired sizes and spray vinegar and drizzle some salt. Let them site for 5 minutes. This step helps to get rid of some of the pesticide residue in the cauliflower.

Meanwhile heat 4 cups water in a pot until slightly hot and not boiling hot. Add the cauliflower florets and turn off the heat. Let the florets rest in water for 2 to 3 mins.

Drain the water and rinse the florets in fresh running water. Set aside to drain in a colander. Blanching is done here to get rid of the worms or insects in the cauliflower and can be skipped.

Add cashews, fennel seeds and coconut to a grinder jar. Make a fine paste adding 4 to 6 tablespoons of water. Ensure the paste is smooth. [If using yogurt or coconut milk in place of fresh coconut, you will need lesser water. ]

Preparation

Pour oil to a heavy bottom pan and heat it. When the oil is slightly hot, add star anise, cumin seeds, cinnamon, cardamom, cloves, mace (optional) and bay leaf. Let them sizzle for 30 seconds or so the aroma comes out.

Add onions and green chili. Saute until the onions turn light golden.

Next add ginger garlic paste and fry this as well till the raw smell disappears.

Add tomatoes and salt. Fry till the tomatoes turn mushy and soft. If the tomatoes are not juicy, sprinkle little water.

Throw in all the spice powders - red chilli powder, garam masala, turmeric and coriander powder. Saute for 2 minutes.

Add the ground paste. Mix well and saute until the mixture smells aromatic.

Add peas and cauliflower. Mix and saute for 4 to 5 more minutes. Add water just enough to bring the cauliflower kurma to a consistency.

Next cook covered till the cauliflower is done to your liking. Stir every few minutes to prevent the kurma sticking to the pan.

Add chopped coriander or mint leaves when the gravy reaches the desired consistency.

Keep cauliflower kurma covered until served.

How to make Cauliflower Kurma

Hi Swasthi, 

I just tried this recipe and it came out really yummy! thank you!

Made this cauliflower Recipe today. It came out very good .Everyone  in the family loved it.  THANK  YOU SWASTHI. 
Radha

Hi Sawasthi! This was very good. Can I use frozen cauliflower?

Wow! I’ve been looking for vegetable curries and this one is the best. Used coconut instead of yogurt or milk and the paste was perfect. The only thing I didn’t have was a strand of mace, so used a 1/4 tsp ground.
Thank you for this!

Here where I live the growing season is short. I got to make this recipe with fresh garden produce for a change- I didn't add peas- and it turned out so gorgeous! Aromatic and satisfying, this recipe will be a year round favorite.

Excellent! Thank you ma'am for guiding us to make delicious recipes.,??❤️?

Great recipe thanks! Made as part of a spread for a big sharing dinner and it went down really well. I love the whole spices and cashew paste- new to me and really add depth of flavour :)

We make this cauliflower kurma all the time! My family loves it. I leave out some of the whole spices and the chilli because of the kids. It still turns out delicious. I do a double batch and store the leftovers. Thank you for the recipe.

This is a fantastic recipe.  I have made it a few times (I use coconut milk), and it comes out delicious every single time. And everyone finds this dish unusual.  I made it with Swasthi's ghee rice (I made ghee the same day following Swashti's recipe for ghee!).  Perfect. I find all the recipes on this website to be detailed, clear and failproof.

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