This easy Indian cauliflower coconut butter korma is a delicious vegan, gluten-free curry that can be made in one-pot in only 30 minutes! Serve this healthy coconut korma sauce with rice, quinoa, potatoes or naan for the perfect simple comfort food!
In a large pan (or saucepan or dutch oven) heat the oil over medium heat. Add the onions and sauté for 2-3 minutes until translucent. Add the garlic and ginger and sauté another minute until fragrant. Stir in the curry powder (or garam masala), cumin, and turmeric to combine.
Add in the diced tomatoes, coconut milk, and cashews. Bring to a boil and simmer for 5 minutes to soften the cashews, stirring occasionally.
Transfer the sauce to a blender along with the vegetable broth, salt, and maple syrup. Blend until smooth, then pour back into the pan. (Alternatively use an immersion stick blender).
Add the cauliflower flowers and simmer for about 15 minutes, or until fork-tender and the sauce has thickened to desired consistency. (If the sauce seems thick, thin with additional coconut milk or water).
Serve over rice with vegan naan and garnish with fresh cilantro or parsley and sesame seeds. Enjoy!
Spices: I prefer using a mix of yellow curry powder and garam masala but you can also use only one of these spices.
Veggies: This recipe is easy to customize so feel free to add more vegetables you like or incorporate a spicy chili powder into the sauce. Depending on the veggies you use, you may adjust the cooking time until they’re tender.
Cashews: You can make this sauce without the cashews. Simply substitute the cashews + water with 1 additional can of coconut milk.
Please read my blog post for further information on this recipe.