Vegan Cauliflower Korma
Creamy Vegan Cauliflower Korma. A perfect hearty meal packed full of flavour to cook at home in 40 minutes. Gluten-free.
Servings: 4 people
Ingredients
- 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
Instructions
- 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.
Notes
- 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.