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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
Cook Time 25 minutes
Total Time 40 minutes
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.