Cauli Korma Recipe | Waitrose & Partners

INTRODUCTION

Cauli Korma is a delightful vegetarian dish that brings together the unique flavors of Indian cuisine. This recipe uses cauliflower as its main ingredient, making it a healthy choice packed with nutrients. The creamy sauce made from coconut milk and spices gives this dish a rich and satisfying taste. Perfect for a weeknight dinner or a special occasion, Cauli Korma is a wonderful option that is sure to impress.

WHY YOU WILL LOVE THIS RECIPE

There are many reasons to love Cauli Korma. First, it is a very flavorful dish that combines a variety of spices. The korma sauce is creamy and aromatic, which makes cauliflower exciting to eat. This recipe is also simple to make, even for those who are new to cooking. The ingredients are easy to find, and the steps are straightforward. Plus, being vegetarian, this dish caters to a wide range of diets, making it a great option for anyone looking to enjoy a wholesome meal. And, it is a one-pot dish, which means less clean-up after the meal!

HOW TO MAKE Cauli Korma

EQUIPMENT NEEDED

To make Cauli Korma, you will need the following equipment:

• A large pot or skillet
• A cutting board
• A knife
• A wooden spoon or spatula
• Measuring cups and spoons
• A blender (optional for a smoother sauce)

Ingredients You’ll Need:

Here are the ingredients for your Cauli Korma:

• 1 medium cauliflower, cut into florets
• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 can (400ml) coconut milk
• 2 tablespoons tomato paste
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

STEP-BY-STEP INSTRUCTIONS :

1. Prepare the Cauliflower: Start by washing and cutting the cauliflower into small florets. This helps them cook evenly.

2. Sauté the Onions: In your large pot or skillet, heat the vegetable oil over medium heat. Add the finely chopped onion. Cook the onion for about 5-6 minutes, or until it becomes soft and golden.

3. Add Garlic and Ginger: Once the onions are ready, add the minced garlic and grated ginger. Sauté them together for about 1-2 minutes until the mixture becomes fragrant.

4. Mix Spices: Stir in the curry powder, ground cumin, and ground coriander. Cook for another minute to allow the spices to release their flavors.

5. Add Coconut Milk and Tomato Paste: Pour in the coconut milk and add the tomato paste. Mix everything well until combined.

6. Simmer the Cauliflower: Add the cauliflower florets to the pot. Stir the mixture gently to coat the cauliflower in the sauce. Bring it to a gentle boil.

7. Cook Until Tender: Reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes, or until the cauliflower is tender. Stir occasionally to prevent sticking.

8. Season: Once the cauliflower is cooked, taste the korma and add salt and pepper according to your preference.

9. Serve: If you want a smoother sauce, you can blend the korma using an immersion blender. Otherwise, serve as is.

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HOW TO SERVE Cauli Korma

Cauli Korma is best served hot. You can enjoy it with steamed basmati rice or warm naan bread. The korma sauce is rich and can be soaked up nicely by any type of bread or rice. Garnish with fresh cilantro for an extra touch of flavor and color.

STORAGE & FREEZING: Cauli Korma

To store your leftover Cauli Korma, let it cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator. It will keep well for up to three days. If you’d like to freeze it, place it in a freezer-safe container, and it can last for about 2 months. When ready to eat, thaw it in the fridge overnight and reheat on the stove or in the microwave.

SERVING SUGGESTIONS

You can serve Cauli Korma in many ways. Here are some suggestions:

• With Rice: Serve it with scented basmati rice or brown rice for a complete meal.
• With Naan: Enjoy it with warm naan or roti to scoop up the creamy sauce.
• With Side Dishes: Pair it with a simple salad or cucumber raita for a refreshing balance.
• As Part of a Feast: Include it in a spread with other Indian dishes like dal, paneer dishes, or samosas.

VARIATIONS

There are many ways to customize your Cauli Korma. Here are a few ideas:

• Add More Vegetables: Include other vegetables like bell peppers, peas, or sweet potatoes for added nutrition and flavor.
• Protein Boost: If you want extra protein, consider adding chickpeas or tofu.
• Spicier Version: Add some chili powder or fresh green chilies if you prefer a spicier dish.
• Nutty Flavor: Stir in some almond or cashew cream for an added creamy texture.

FAQs

1. Can I make Cauli Korma without coconut milk?
Yes, you can use heavy cream or yogurt as a substitute, but this will change the flavor slightly.

2. Is Cauli Korma vegan?
Yes, the traditional recipe is vegan as it uses coconut milk and no animal products.

3. How can I make this recipe gluten-free?
The recipe is gluten-free as long as you use gluten-free naan or serve it with rice.

4. What if I don’t like cauliflower?
You can substitute cauliflower with other vegetables like broccoli, eggplant, or even chicken for a non-vegetarian version.

MAKE-AHEAD TIPS FOR Cauli Korma

You can prepare Cauli Korma ahead of time for convenience. To do this, follow these tips:

• Chop Ingredients: Prepare the cauliflower and chop the onions, garlic, and ginger the day before. Store them in the refrigerator until you are ready to cook.
• Cook and Store: You can also cook the entire korma in advance. Let it cool, then store it in the fridge or freeze it. When you’re ready to eat, simply reheat on the stove or in the microwave.
• Flavor Development: Korma can taste even better the next day, as the flavors meld together. So, making it ahead of time can enhance the taste.

Making Cauli Korma is a wonderful way to enjoy a healthy and delicious meal. With its rich flavor and simple steps, you can easily bring a taste of India to your table!

Cauli Korma

A delightful vegetarian dish featuring cauliflower in a creamy, aromatic coconut milk sauce, perfect for any meal.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course, Vegetarian

Cuisine: Indian

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 medium cauliflower, cut into florets
• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated

Spices

• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander

Sauce Ingredients

• 1 can (400ml) coconut milk
• 2 tablespoons tomato paste
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Method

 

Preparation

1. Start by washing and cutting the cauliflower into small florets.

Cooking

1. In your large pot or skillet, heat the vegetable oil over medium heat. Add the finely chopped onion and cook for about 5-6 minutes, until soft and golden.
2. Add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
3. Stir in the curry powder, ground cumin, and ground coriander. Cook for another minute.
4. Pour in the coconut milk and add the tomato paste. Mix until combined.
5. Add the cauliflower florets and stir gently to coat. Bring to a gentle boil.
6. Reduce heat to low, cover, and let simmer for 15-20 minutes until the cauliflower is tender. Stir occasionally.
7. Once cooked, taste the korma and add salt and pepper to your preference.
8. For a smoother sauce, blend using an immersion blender, or serve as is.

Notes

Store leftovers in an airtight container in the fridge for up to three days or freeze for up to 2 months. Reheat on the stove or microwave when ready to serve.