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Cauliflower Kurma


  • Author: Michelle Minnaar
  • Total Time: 50 minutes
  • Yield: 8 side dish servings 1x

Description

Make this easy Indian cauliflower kurma curry recipe at home. You can also learn how to make your own korma curry paste from scratch. Use white cauliflower.


Ingredients

Units Scale
  • 45ml (3 tbsp) vegetable oil
  • 15ml (2 tbsp) garam masala
  • 2.5ml (1/2 tsp) ground cinnamon
  • 2.5ml (1/2 tsp) ground turmeric
  • 2.5ml (1/2 tsp) ground coriander
  • 2.5ml (1/2 tsp) ground cumin
  • 10ml (2 tsp) salt
  • 2 cauliflowers, washed and cut into florets
  • 250ml (1 cup) Korma curry paste
  • 800ml (2 cans) coconut milk
  • 30ml (2 tbsp) brown sugar [optional]

Instructions

  1. Preheat oven to 200°C/fan 180°C/400°F/gas mark 6.
  2. Mix the spices and salt in a small bowl with the oil.
  3. Place the cauliflower florets in one layer on a baking sheet and drizzle with the spice mixture, ensuring that most areas of the vegetables are covered.
  4. Roast the cauliflower in the oven for about 30 minutes or until the cauliflower is tender and golden brown with crispy edges.
  5. Remove the cauliflower from the oven and set aside.
  6. Heat the curry paste in a large saucepan.
  7. After two minutes, pour in the coconut milk and sugar, and let the korma curry sauce simmer for 5 minutes.
  8. Place the cauliflower in the sauce and let the vegetables heat through, which should take about 2 minutes.
  9. Serve immediately with naan and/or rice.

Notes

  • Add more sugar if you like your Korma Curry sweeter.
  • Don't let any leftover coconut milk go to waste! Check out my guide on freezing coconut milk to make sure it's ready for future recipes.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Pan Fry
  • Cuisine: Indian

Keywords: cauliflower kurma, cauliflower korma recipe, cauliflower curry, vegan korma