Creamy Cauliflower Korma Curry
Author: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!
Ingredients
- 1 tbsp coconut oil or olive oil
- 1 onion diced
- 4 cloves garlic minced
- 1 tbsp ginger minced (about a 2-inch piece)
- 1 ½ tbsp yellow curry powder or garam masala (*see notes)
- 1 tsp cumin
- 1 tsp turmeric optional for yellow color
- ¾ cup (150 g) diced tomatoes or passata
- 1 14 oz can (400 ml) coconut milk
- ½ cup (75 g) cashews
- 1 cup (240 ml) vegetable broth
- ¾ tsp (1 tsp) salt or to taste
- 1-2 tsp maple syrup or other sweetener to taste
- 1 head of cauliflower cut into large florets
To serve (optional)
- rice
- vegan naan
- cilantro or parsley
- sesame seeds
Instructions
* See step-by-step photos above!
- 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!
Notes
- 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.
Nutritions
Serving: 1Serving | Calories: 252kcal | Carbohydrates: 10g | Protein: 6.3g | Fat: 19.9g | Saturated Fat: 1.1g
Nutrition is calculated automatically and should be used as estimate.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!