Indian cuisine is one of our favourite cuisines, and Korma is definitely my favourite Indian curry. Our Vegan Cauliflower Korma represents everything I love about Indian food in one dish. It’s creamy, fragrant, slightly spicy, slightly sweet, and it just tastes delicious.
When we travelled around India we learnt so much about their food culture. While in India, we took some cooking classes and ate like piggies as it was our main reason for travelling to India, to get immersed in their delicious cuisine. I think our Indian dishes have improved 200% since we came back from that trip!
We have become really picky about Indian food. We know how it’s supposed to taste and the fact that we’ve been living in Germany and Spain these last 5 years, made it really challenging to find proper Indian food. Seriously, I remember this one time when I got served a Veggie Korma that tasted like a dessert. It was so sweet that we couldn’t even eat it. But after many disappointments we have found the solution when it comes to Indian food: make it at home!
To make this Korma (or any Korma) you will need quite a few spices. If you like cooking, and you have yet not bought tones of spices you are missing out! Especially if you like Indian or Asian food, you need your kitchen loaded with spices, the good quality ones. The spice mix we prepare for Korma dishes contains garam masala, cloves, cumin powder, coriander powder, cardamom pods, cinnamon, curry powder, turmeric and of course salt and pepper.
Korma calls for creaminess, and to give it that creaminess we use sugar-free plain soy yoghurt and coconut milk. You can use soy milk or oat milk but the coconut milk will provide a lovely creaminess and nutty flavour.
Cauliflower Vegan Korma
This dish and our Katsu Curry with cauliflower nuggets are our favourite ways to cook with cauliflower. We cut one cauliflower head into florets, coat them with a little bit of oil, bake in the oven until golden and add the cauliflower to the curry. Believe me, you will not miss the meat in this curry.
- Use a silicone baking mat when baking the cauliflower florets on your tray to avoid it from sticking to the bottom (what a great discovery!)
- We like using our cast iron dutch oven to cook Indian meals as they are perfect for slow cooking. Check how to make a delicious and Vegan Chana Masala or a Vegan Palak Tofu Paneer.
- Instead of ground almonds, we like adding one teaspoon of homemade almond butter. We always have it in the fridge as we prepare it bi-weekly and it’s a little twist to the classic Korma that we love. If you have almond butter, this is a perfect time to use it. If not, you can substitute this ingredient for almond powder.
- When adding all the spices to the pan, let them cook for 30 seconds to one minute and then add 100 ml of water. I add water to avoid the spices from burning and you will create a little curry paste before adding the yoghurt and milk.
- We use organic maple syrup to give our Korma a sweeter taste but you can add 1 teaspoon sugar or agave. If you are using coconut milk, it may not be necessary to add sweetener, but it depends on your taste.
- Before serving, top your Korma with toasted almond flakes or raisins.
Vegan creamy korma curry
- 1 cauliflower
- 1 onion thinly sliced
- 3 to 4 garlic cloves crushed
- 1 inch-piece ginger crushed
- 2 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cinnamon powder
- 1/2 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon black pepper
- 100 ml water
- 2 cloves
- 3 to 4 cardamon pods
- 1 cup coconut milk
- 1 90 g plain soy yoghurt
- 1 teaspoon almond butter
- 1 tablespoon maple syrup
- Preheat the oven to 180C. Cut the cauliflower into florets, place on a baking tray and coat with a little bit of coconut oil, salt and pepper. Bake for 40 minutes, or until golden.
- Heat some oil in a large pot over medium heat. Add the onion and cook for 5-7 minutes until softened. Add the crushed garlic, ginger and cook for two more minutes.
- Add all the spices into the pot and stir until fragrant. This shouldn't take longer than a minute. Add the water and leave it to simmer for a couple of minutes.
- Pour the yoghurt and milk into the pot and stir. Leave to simmer for at least 10-15 minutes before adding the almond butter and maple syrup. When all the ingredients are incorporated, add the baked cauliflower, mix well and serve.
- You can serve this dish with basmati rice, papadum, naan bread or chapatis.
- Top with almond flakes or raisins.