CAULIFLOWER KORMA

SERVES : 2


COOKS IN : 15 MINUTES


DIFFICULTY : MEDIUM

There is nothing authentically Indian about a Korma, and it’s usually a dish that is laughed off if you opt for it in an Indian restaurant, but the creamy coconut flavours of a korma are undoubtably tasty!

This uses dish some common Indian flavours such as garam masala, cardamom pods and cumin seeds and is easy to make! You can really use whatever you want in the sauce, it goes great with mushrooms, chickpea’s or any chicken alternatives. However I have a slight obsession with cauliflower and it goes so well in a curry!

Serve this up alongside some mushroom rice, a garlic naan and you’re sure to impress your dinner guests without having to get a takeaway in!

INGREDIENTS

  • Cauliflower
  • 1 tbsp cumin seeds
  • 1 tbsp cardamom pods
  • 2 garlic cloves
  • green chilli (to taste)
  • small handful of peanuts or almonds
  • 1 tbsp maple syrup
  • 1/2 tbsp Cinnamon
  • 1 tbsp Ginger
  • 1 tbsp Turmeric
  • 1/2 tbsp Ground Cloves
  • 2 tbsp Garam Masala
  • 2 tbsp almond butter
  • 1 can coconut milk
  • 1 cup of dairy-free yoghurt

HOW TO MAKE IT

  1. Toast your cumin seeds & cardamom pods for a couple of minutes
  2. Add to a pestle & mortar along with peanuts, garlic & chilli along with a splash of water and combine into a paste
  3. Add your cauliflower to a hot oiled pan and coat in your spices
  4. Add your maple syrup, almond butter and coconut milk and simmer for 10 minutes
  5. Add your yoghurt and allow to cook through for a few more minutes
  6. Serve with rice & naan

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: