Cooked - Creamy Cauliflower Korma Curry

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Creamy Cauliflower Korma Curry

6.0

1 tbsp coconut oil (or olive oil)

1 onion (diced)

4 cloves garlic (minced)

1 tbsp ginger (minced (about a 2-inch piece))

1 ½ tbsp yellow curry powder (or garam masala (*see notes))

1 tsp cumin

1 tsp turmeric (optional for yellow color)

¾ cup diced tomatoes (or passata)

1 14 oz can coconut milk

½ cup cashews

1 cup vegetable broth

¾ tsp salt (or to taste)

2 tsp maple syrup (or other sweetener to taste)

1 head of cauliflower (cut into large florets)

Rice

Vegan naan

Cilantro (or parsley)

Sesame seeds

In a large pan (or saucepan or dutch oven) heat the oil over medium heat. Add the onions and sauté for 2-3 minutes until translucent. Add the garlic and ginger and sauté another minute until fragrant. Stir in the curry powder (or garam masala), cumin, and turmeric to combine.
Add in the diced tomatoes, coconut milk, and cashews. Bring to a boil and simmer for 5 minutes to soften the cashews, stirring occasionally.
Transfer the sauce to a blender along with the vegetable broth, salt, and maple syrup. Blend until smooth, then pour back into the pan. (Alternatively use an immersion stick blender).
Add the cauliflower flowers and simmer for about 15 minutes, or until fork-tender and the sauce has thickened to desired consistency. (If the sauce seems thick, thin with additional coconut milk or water).
Serve over rice with vegan naan and garnish with fresh cilantro or parsley and sesame seeds. Enjoy!

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 63 weeks ago

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