Cauliflower Korma in 30 Mins!

A white plate with white rice and cauliflower florets in a creamy orange sauce sprinkled freshly chopped cilantro. A spoon is placed inside. Naan bread pieces are next to it.

Cauliflower Korma in 30 Mins!

Get ready to delight your taste buds with this fantastic 30-minute cauliflower korma recipe. The recipe uses warm spices like cumin, coriander, turmeric, and garam masala to create the perfect blend of flavors. Its aromatics and creamy texture will transport you to the colorful streets of India in no time!

Course Main Course

Cuisine Dairy-free, Egg-free, Gluten-free, International, Nut-free, Vegan, Vegetarian

Keyword cauliflower korma, korma sauce, vegan korma, vegetable korma

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 397kcal

Author Nandor Barta

Equipment

Ingredients

14 oz Cauliflower
13.5 oz Full-fat coconut cream (canned)
1 Tbsp Coconut oil
1 Onion (medium)
3 clove garlic
2 Tbsp Tomato paste
1 tsp Garam masala
1 tsp Turmeric
1 Bay leaves
½ tsp Ground cumin seeds
½ tsp Salt
¼ tsp Cloves ground
¼ tsp Ground coriander seeds
¼ tsp Cinnamon
¼ tsp Cardamom

US Customary - Metric

Instructions

Cut the outer leaves of the cauliflower. Cut it into smaller florets.
Peel and chop the onion and garlic.
Preheat the frying pan or wok over medium heat and add the coconut oil. Add chopped onions and saute them for 3-4 minutes.
Add chopped garlic and cook for 2 minutes.
Add all spices (cardamom, cinnamon, coriander, cloves, bay leaf, turmeric, garam masala, cumin). Stir well and cook for 2 minutes.
Add tomato paste and stir well.
Add full-fat coconut cream. Stir well. Bring it to a boil.
Add cauliflower florets. Cover with a lid and cook on medium heat for 10 minutes.

Video

Nutrition