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vegan cauliflower korma
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5 from 15 votes

Vegan Cauliflower Korma

Creamy Vegan Cauliflower Korma. A perfect hearty meal packed full of flavour to cook at home in 40 minutes. Gluten-free.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Indian
Keyword: Vegan Cauliflower korma
Servings: 4 people


  • 1 head 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
  • ½ teaspoon cinnamon powder
  • ½ teaspoon curry powder
  • ½ teaspoon turmeric
  • ½ 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 or crushed almonds
  • 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.
  • This recipe can be made spicy by adding 1 teaspoon chilli powder. We keep it mild as it's toddler and kids friendly.