Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, cauliflower korma. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Cauliflower Korma is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Cauliflower Korma is something which I’ve loved my whole life. They’re nice and they look fantastic.
METHOD Heat the oil in a large pan, add the onion and cauliflower and cook over a medium-high heat for three to four minutes, stirring frequently to avoid sticking. You could also steam or blanch the cauliflower but roasting allows for more flavor development. Make a korma curry sauce by sautéing onions, garlic and ginger in butter until soft and fragrant.
To begin with this particular recipe, we must prepare a few ingredients. You can cook cauliflower korma using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Cauliflower Korma:
- Take Vegetable oil
- Make ready 1 Onion
- Take 2 medium sweet potato
- Get 1 large cauliflower
- Make ready 4 gloves of garlic
- Prepare 30 g fresh ginger
- Take 2 teaspoons turmeric
- Make ready 1 1/2 tablespoons garam masala
- Take 3 tablespoons unsweetened coconut yoghurt
- Make ready 400 ml vegetable stock
- Make ready 80 g ground almonds
- Prepare 1 tablespoon maple syrup
- Make ready Almond flakes
Cauliflower Korma Curry - Gobi Kurma is an exquisite vegetarian and gluten-free Indian curry. Making this humble cauliflower korma aka Gobi Kurma is an effortless task. This luscious curry dish makes a flavorsome side for dinner/lunch. However, this satisfying and rich vegetarian curry is also ideal for the festivals and celebrations.
Instructions to make Cauliflower Korma:
- Put 2 tablespoons of vegetable oil into a casserole pot on a medium heat. While the oil heats up, peel and dice the onion, then add it to the pot and fry for 5 minutes until golden brown.
- Peel the sweet potatoes and dice into 2½cm chunks, then add to the pot and fry for 10 minutes.
- Trim the cauliflower into florets, and leave to one side. Peel and chop the garlic and ginger, then add to the pot along with the turmeric, garam masala and nutmeg. Fry for 2 minutes, adding an extra splash of oil, if needed.
- Add the cauliflower florets to the pot along with 200ml of vegan single cream, the vegetable stock, ground almonds, maple syrup and a large pinch of salt and pepper. Bring to the boil, then reduce the heat and simmer with the lid on for 10 minutes, or until the cauliflower is soft. If the sauce is a little thin, simmer for an extra 5 minutes with the lid off
- Finally, heat the naans in a toaster or microwave and serve topped with the flaked almonds
When the cauliflower is roasted, tip three-quarters of it into the sauce and keep the rest to decorate. Heat up a small frying pan and, when hot, add the raisins and almonds, and stir-fry until the. Meera Sodha's delicious recipe for cauliflower korma is packed with aromatic spices and flavourful caramelized and roasted vegetables. It's easy to put together, making it the perfect vegetarian curry to serve when entertaining. Buy the book Amazon Waterstones Hive.
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