There is nothing I love more than a creamy coconut curry – this cauliflower korma recipe is one of my ultimate comfort meals. It is so easy and quick to make, packed with flavour and absolutely delicious. I like serving this curry with brown rice or fresh homemade naan bread. Don’t forget to add some sesame seeds and fresh coriander for some extra flavour. Cauliflower is actually one of my favourite vegetables and it works so well with this recipe, making it the perfect vegan and gluten-free alternative for a regular korma curry.
This cauliflower korma curry Recipe is:
- Vegan
- Dairy-free
- Gluten-free
- Spicy
- Creamy
- Healthy
- Plant-based
- Comforting
- Easy and quick
- Packed with flavour
- Absolutely delicious
- Ready in 30 minutes!
More vegan lunch and dinner recipes to try:
- Chana Masala
- Cauliflower Tikka Masala
- Thai Peanut Curry
- Chili Sin Carne Rice Bowl
- Sweet Potato Lentil Stew
- Healing Winter Stew
- Peanut Pad Thai
- Roasted Chickpea Tacos
- Sticky Sesame Cauliflower
If you try this easy vegan cauliflower korma curry recipe, feel free to leave me a comment or star rating. And if you want to share a photo of your creation on Instagram, please tag me @analabod because I would love to see them! 😊
Cauliflower Korma Curry
Equipment
- 1 High Speed Blender
Ingredients
- 1 head of cauliflower cut into small florets
- 1 tbsp coconut oil
- 1 onion chopped
- 4 cloves of garlic minced
- 1 tbsp yellow curry powder
- 1 tsp garam masala
- 1 tsp cumin
- 1 tsp turmeric
- 200 g canned tomatoes
- 400 ml coconut milk
- 75 g cashews
- 250 ml vegetable broth
- 1 tsp salt
- 2 tsp maple syrup
To serve
- naan bread gluten-free
- brown rice
- fresh coriander or parsley
- sesame seeds
Instructions
- Sauté onion and garlic in a large pan for 2-3 minutes in coconut oil. Stir in the spices and mix together until fragrant.
- Add in the canned tomatoes, coconut milk and cashews and bring to a boil. Then reduce the heat and let the sauce simmer for 5 minutes so the cashews can soften.
- Transfer the sauce to a high speed blender with the vegetable broth, salt, and maple syrup. Blend until smooth and pour the sauce back into the pan.
- Add the cauliflower florets and let it simmer for about 15 minutes or until tender and the sauce has thickened.
- Serve with brown rice, naan bread, coriander and sesame seeds.
