We are a family of curry lovers and whenever I make curry, I am assured that there will be nothing but clean plates by the end of dinner. And that’s exactly what happened with this cauliflower korma curry. I have shared my recipes for both Chicken korma and Lamb korma before and I have to say, this vegetarian, gluten free cauliflower version might just be my favorite. Served with fluffy steamed rice and naan bread for scooping with a scattering of toasted cashews, this becomes a feast and is the perfect meal for feeding a crowd.
What is korma sauce made of?
Korma is a thick, creamy curry sauce made with nuts (usually almonds or cashews) and warm, aromatic spices like turmeric, coriander, cumin, cardamom, ginger and garlic.
What spices are in Korma Curry?
Turmeric Coriander Cumin Cardamom Garam Masala Ginger Garlic Cayenne pepper/Chili powder
How to make homemade korma?
Toss cauliflower florets and stems with oil and spices then roast until caramelized and tender. You could also steam or blanch the cauliflower but roasting allows for more flavor development. Make a korma curry sauce by sautéing onions, garlic and ginger in butter until soft and fragrant. Add the spices and allow to cook for a minute. Soak cashew nuts in boiling water for 10 minutes then drain and blend with the sautéed onion mixture, stock and cream until smooth. Pour the sauce into a saucepan, add the roasted cauliflower and season to taste. Allow to simmer gently for 10 minutes (add more stock if the sauce is too thick). Serve with rice, naan bread and toasted cashew nuts.
Vegetarian dinner recipes:
