Cauliflower korma curry
User Reviews
4.6
Cauliflower korma curry
Description
Cauliflower korma curry features cauliflower florets and stems that are tossed with garam masala, cinnamon, turmeric, coriander, cumin, salt, and oil, then roasted until caramelized and fork-tender. The korma sauce combines soaked cashews blended with sautéed onions, garlic, ginger, butter, and a mix of spices including garam masala, coriander, cumin, turmeric, cardamom, cinnamon, and chili powder, all enriched with stock and cream. Simmering the roasted cauliflower in this sauce allows the flavors to meld into a smooth, creamy curry.
The roasted cauliflower's caramelized notes complement the rich, mildly spiced cashew sauce, providing a balance of textures — tender vegetable bites and velvety curry. This dish is traditionally served alongside rice or naan bread to soak up the sauce and complete the meal.
Use raw cashews soaked in boiling water briefly before blending for a smooth sauce. Adjust seasoning with salt, pepper, and optional sugar to balance flavors. Toasted cashews may be served atop for extra crunch and garnish.
Ingredients
For the roasted cauliflower
- 1½ kg/ 3.3lbs cauliflower approximately 2 large heads of cauliflower, florets and stems
- 3 tbsp neutral cooking oil generic cooking oil
- 1 tbsp garam masala
- ½ tsp ground cinnamon
- ½ tsp Turmeric ground
- ½ tsp ground coriander
- ½ tsp cumin ground
- 2 tsp salt
For the korma curry
- 1½ cups cashew nuts raw
- 2 tbsp butter or ghee
- 1 large onion finely chopped
- 4 garlic crushed, cloves
- 3 tsp ginger crushed
- 1 tbsp garam masala (you can also use Korma curry powder)
- 1 tsp ground coriander
- 1 tsp cumin ground
- 1 tsp Turmeric ground
- ½ tsp ground cardamom
- ½ tsp ground cinnamon
- 1 tsp chili powder
- 2 cups stock or broth
- 1 cup cream
- 2 tsp sugar (optional)
- salt to taste
- black pepper to taste
Instructions
- Pre-heat the oven to 200ºC/400ºF.
- Combine all the ingredients for the roasted cauliflower and mix well.
- 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.
- In the meantime, soak the cashews in boiling water for 10 minutes.
- 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.
- Blend until smooth then pour into a saucepan and season with salt, pepper and sugar.
- Add the roasted cauliflower and allow to simmer gently for 10 minutes.
- Adjust the seasoning and serve with rice, naan and toasted cashews.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 19g | 6% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 64mg | 21% |
| Sodium | 910mg | 38% |
| Potassium | 845mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 835IU | 17% |
| Vitamin C | 124.1mg | 138% |
| Calcium | 98mg | 10% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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