Vegan Cauliflower Korma
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4 people
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Calories
198 kcal
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Course
Main Course
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Cuisine
Indian
Vegan Cauliflower Korma
Description
Vegan Cauliflower Korma showcases tender roasted cauliflower florets enveloped in a fragrant sauce made from coconut milk, soy yogurt, and a blend of traditional Indian spices such as garam masala, cumin, coriander, and cinnamon. The roasting step intensifies the cauliflower's natural sweetness and provides a slight caramelization that balances the savory, mildly spiced sauce. The addition of almond butter and maple syrup brings a subtle richness and sweetness, rounding out the flavors. Garlic, ginger, and aromatic whole spices like cloves and cardamom pods enhance the depth of the curry.
The creamy texture and gentle warmth of this korma work well alongside rice, naan, or chapatis. Almond flakes or raisins can be added on top for texture and contrast. While the recipe is mild to suit children, it can be adjusted by adding chili powder for those who prefer more heat.
This dish can be a wholesome vegetarian centerpiece that combines creamy, sweet, and savory notes, making it suitable for family meals or casual dinners.
Ingredients
- 1 head cauliflower
- 1 onion thinly sliced
- 3 to 4 garlic crushed, cloves
- 1 ginger crushed, one inch piece
- 2 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon cinnamon powder
- ½ teaspoon curry powder
- ½ teaspoon Turmeric
- ½ teaspoon black pepper
- 100 ml water
- 2 cloves
- 3 to 4 cardamom pods
- 1 cup coconut milk
- 1 g soy yogurt plain
- 1 teaspoon almond butter or crushed almonds
- 1 tablespoon maple syrup
Instructions
- Preheat the oven to 180C. Cut the cauliflower into florets, place on a baking tray and coat with a little bit of coconut oil, salt and pepper. Bake for 40 minutes, or until golden.
- Heat some oil in a large pot over medium heat. Add the onion and cook for 5-7 minutes until softened. Add the crushed garlic, ginger and cook for two more minutes.
- Add all the spices into the pot and stir until fragrant. This shouldn't take longer than a minute. Add the water and leave it to simmer for a couple of minutes.
- Pour the yoghurt and milk into the pot and stir. Leave to simmer for at least 10-15 minutes before adding the almond butter and maple syrup. When all the ingredients are incorporated, add the baked cauliflower, mix well and serve.
Notes
- Serve the korma with basmati rice, naan bread, chapatis, or papadum to complement the creamy, spiced sauce.
- For topping, consider almond flakes or raisins to add texture and slight sweetness.
- Add 1 teaspoon chili powder to increase spiciness for adults; the base recipe is mild and kid-friendly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 0.03mg | 0% |
| Sodium | 56mg | 2% |
| Potassium | 672mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 12IU | 0% |
| Vitamin C | 73mg | 81% |
| Calcium | 83mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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