SERVES : 2
COOKS IN : 15 MINUTES
DIFFICULTY : MEDIUM
There is nothing authentically Indian about a Korma, and it’s usually a dish that is laughed off if you opt for it in an Indian restaurant, but the creamy coconut flavours of a korma are undoubtably tasty!
This uses dish some common Indian flavours such as garam masala, cardamom pods and cumin seeds and is easy to make! You can really use whatever you want in the sauce, it goes great with mushrooms, chickpea’s or any chicken alternatives. However I have a slight obsession with cauliflower and it goes so well in a curry!
Serve this up alongside some mushroom rice, a garlic naan and you’re sure to impress your dinner guests without having to get a takeaway in!
INGREDIENTS
- Cauliflower
- 1 tbsp cumin seeds
- 1 tbsp cardamom pods
- 2 garlic cloves
- green chilli (to taste)
- small handful of peanuts or almonds
- 1 tbsp maple syrup
- 1/2 tbsp Cinnamon
- 1 tbsp Ginger
- 1 tbsp Turmeric
- 1/2 tbsp Ground Cloves
- 2 tbsp Garam Masala
- 2 tbsp almond butter
- 1 can coconut milk
- 1 cup of dairy-free yoghurt
HOW TO MAKE IT
- Toast your cumin seeds & cardamom pods for a couple of minutes
- Add to a pestle & mortar along with peanuts, garlic & chilli along with a splash of water and combine into a paste
- Add your cauliflower to a hot oiled pan and coat in your spices
- Add your maple syrup, almond butter and coconut milk and simmer for 10 minutes
- Add your yoghurt and allow to cook through for a few more minutes
- Serve with rice & naan
ONO KITCHEN 