Cauliflower korma curry

 In Curry, Dinner/Supper, Gluten Free, Recipes, Vegetarian

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This easy cauliflower korma curry is a delicious vegetarian, gluten free meal served with fluffy steamed rice, naan bread and toasted cashew nuts for crunch.

Cauliflower korma curry

We are a family of curry lovers and whenever I make curry, I am assured that there will be nothing but clean plates by the end of dinner. And that’s exactly what happened with this cauliflower korma curry. I have shared my recipes for both Chicken korma and Lamb korma before and I have to say, this vegetarian, gluten free cauliflower version might just be my favorite. For now. 😉

Served with fluffy steamed rice and naan bread for scooping with a scattering of toasted cashews, this becomes a feast and is the perfect meal for feeding a crowd.

Cauliflower korma curry

What is korma sauce made of?

Korma is a thick, creamy curry sauce made with nuts (usually almonds or cashews) and warm, aromatic spices like turmeric, coriander, cumin, cardamom, ginger and garlic.

What spices are in Korma Curry?

  • Turmeric
  • Coriander
  • Cumin
  • Cardamom
  • Garam Masala
  • Ginger
  • Garlic
  • Cayenne pepper/Chili powder 

How do you make homemade korma?

Toss cauliflower florets and stems with oil and spices then roast until caramelized and tender. Make a korma curry sauce by sautéeing onions, garlic and ginger in butter until soft and fragrant. Add the spices and allow to cook for a minute. Soak cashew nuts in boiling water for 10 minutes then drain and blend with the sautéed onion mixture, stock and cream until smooth.
Pour the sauce into a saucepan, add the roasted cauliflower and season to taste. Allow to simmer gently for 10 minutes (add more stock if the sauce is too thick). Serve with rice, naan bread and toasted cashew nuts.

Cauliflower korma curry

 

 

5 from 4 votes
Cauliflower korma curry
Cauliflower korma curry
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

This easy cauliflower korma curry is a delicious vegetarian, gluten free meal served with fluffy, steamed rice and toasted cashew nuts for crunch.

Course: Dinner, Vegetarian
Cuisine: Indian
Keyword: Cauliflower korma, gluten free recipe, Korma curry, vegetarian recipe
Servings: 6
Calories: 329 kcal
Author: Alida Ryder
Ingredients
For the roasted cauliflower
  • kg/ 3.3lbs cauliflower florets and stems (approximately 2 large heads of cauliflower)
  • 3 tbsp oil
  • 1 tbsp Garam Masala
  • ½ tsp ground cinnamon
  • ½ tsp ground turmeric
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • 2 tsp salt
For the korma curry
  • cups raw cashew nuts
  • 2 tbsp butter/ghee
  • 1 large onion finely chopped
  • 4 garlic cloves crushed
  • 3 tsp crushed ginger
  • 1 tbsp Garam Masala (you can also use Korma curry powder)
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • ½ tsp ground cardamom
  • ½ tsp ground cinnamon
  • 1 tsp chili powder
  • 2 cups stock/broth
  • 1 cup cream
  • 2 tsp sugar (optional)
  • salt and pepper to taste
Instructions
  1. Pre-heat the oven to 200ºC/400ºF. 

  2. Combine all the ingredients for the roasted cauliflower and mix well. 

  3. Spread the spiced cauliflower onto a lined baking sheet then place in the oven and roast for 30 minutes or until the cauliflower is caramelized and fork tender. 

  4. In the meantime, soak the cashews in boiling water for 10 minutes. 

  5. Sauté the onion, garlic and ginger in the butter until soft and fragrant. Add the spices and cook for another minute.

  6. Drain the cashews then transfer to a blender with the onion mixture, stock and cream. 

  7. Blend until smooth then pour into a saucepan and season with salt, pepper and sugar. 

  8. Add the roasted cauliflower and allow to simmer gently for 10 minutes. 

  9. Adjust the seasoning and serve with rice, naan and toasted cashews. 

Nutrition Facts
Cauliflower korma curry
Amount Per Serving
Calories 329 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 12g 60%
Cholesterol 64mg 21%
Sodium 910mg 38%
Potassium 845mg 24%
Total Carbohydrates 19g 6%
Dietary Fiber 6g 24%
Sugars 7g
Protein 6g 12%
Vitamin A 16.7%
Vitamin C 150.4%
Calcium 9.8%
Iron 10.1%
* Percent Daily Values are based on a 2000 calorie diet.

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Showing 15 comments
  • Lou
    Reply

    Thanks Alida, What a great recipe! Didn’t know what to make for supper last night, and then your post popped up 🙂 While shopping, i saw the korma curry packet sauce and was tempted to buy it but knew it just wouldn’t taste the same but thought to myself ‘i just hope this is going be worth it’ (lol) … well, i can honestly say it was definitely worth it and came out delicious. When I told my husband what was for dinner he pulled a face but in the end, went back for seconds

    • Alida Ryder
      Reply

      I am SO happy to hear that Lou. Making your own korma sauce is definitely so worth it. 🙂 And so pleased your husband went back for more, I find people are always dubious when you tell them you’re making vegetarian curry but they always love it in the end.

  • Sadhvi
    Reply

    I’ve been making your recipes for years! I’m excited to try this. What kind of stock do you use?

    • Alida Ryder
      Reply

      That’s lovely to hear! I used home-made vegetable stock but you can really use any stock/broth you want.

  • Amy Mikolajczyk
    Reply

    This is advertised as vegetarian but calls for chicken broth. Just FYI. I’m sure most would just substitute it though.

  • Reply

    This is my kind of dish Alida. I’m the only cauliflower lover in our family, so I’ll get to enjoy it all myself!

  • Rahul
    Reply

    For the curry, does the Korma Curry Powder only substitute Garam Masala or all the dry spices?

    • Alida Ryder
      Reply

      Just the Garam Masala. You can, if you want, use only Korma but then you’d have to up the volume to make up for the other spices.

  • Terri
    Reply

    I don’t see cashews in ingredient list.

    • Alida Ryder
      Reply

      I just updated the recipe! Thanks so much for notifying me.

      • Terri
        Reply

        Thank you !

    • Amy Mikolajczyk
      Reply

      Oops, read it wrong. =)

  • Suzanna
    Reply

    The recipe calls for cream! What happened to the cashews you mentioned in your description? I was hoping for a non-dairy version.

    • Alida Ryder
      Reply

      You can definitely use coconut milk/cream if you want or leave out the cream completely, it just adds more flavor and richness to the finished curry.

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