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Cauliflower Korma Curry

This creamy cauliflower korma is a vegan and gluten-free coconut curry, packed with flavour and so easy and quick to make. Serve this healthy curry with brown rice or naan bread.
Prep Time:5 minutes
Cook Time:25 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Indian
Keyword: cauliflower korma
Servings: 4

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.