Roasted Cauliflower Korma Curry

PREP TIME: 20mins

COOKING TIME: 30mins

Quick and easy curry the whole family will enjoy! If you are new to making curries, this curry is a super delicious introduction to a mild yet fragrant curry.

The addition of coconut milk and limes really elevates the curry. Try to source a coconut milk without any preservatives, it will make all the difference.

I love the fact that I made this curry with my very own homegrown cauliflower!

 

Serving Suggestion:

Serve with basmati rice, quick flatbreads or naan breads.

Ingredients:

  • 6 tablespoons olive oil
  • 1 onion, finely chopped
  • 6 garlic cloves, minced
  • 1 mild green chilli, finely chopped
  • thumb ginger, freshly grated
  • 400g tin tomatoes
  • 400g coconut milk
  • 2 tablespoons almond butter diluted into 1/2 cup water
  • 400g tin chickpeas, drained
  • 1 large cauliflower, broken into chunks
  • 1/4 cup toasted almond flakes
  • fresh coriander, chopped
  • 2 limes, quartered

Sauce

  • 2 cinnamon sticks
  • 3 cloves
  • 5 cardamom pods, bashed
  • 1 teaspoon turmeric
  • 2 teaspoons coriander
  • 1 1/2 teaspoons cumin
  • 1/2 kashmiri chilli powder (chilli flakes) opt
  • pinch nutmeg
  • 2 bay leaves

Method:

  1. Preheat the oven to 200c. Add the cauliflower florets to a baking tray, season with salt, pepper and oil and roast until tender but still firm. NB: don’t overcook the cauliflower, you will add the cauliflower to the hot korma sauce.
  2. In a small pan add the cumin, coriander, turmeric, chilli powder and nutmeg, toast on a medium heat until fragrant, remove from the heat. TIP: I always decant the spices onto a plate to prevent over toasting.
  3. Add the oil to a saucepan (big enough for the curry) with a lid, heat on a medium heat, add the onions, cardamom, cinnamon and cloves, swirl the onions and spices in the oil and cook, covered until the onions are soft and translucent.
  4. Add the ginger, garlic and fresh chilli and cook for 3 minutes. Add the toasted spices and 1 teaspoon of fine salt and cook for 5 minutes. Add the canned tomatoes, stir well, add the bay leaves and simmer for 10 minutes allowing the tomato mixture to become thick and ‘jammy’.
  5. Once the tomato mixture have thickened, add the almond butter mixture and the coconut milk, mix well and add the drained chickpeas and roasted cauliflower. Gently heat through and season with salt if needed and squeeze one quarter lime over the curry.
  6. When you are ready to serve, top the curry with chopped coriander and toasted almonds. Serve with the limes on the side, flatbreads dipped into the curry or jasmine rice. Enjoy!
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