Korma is a creamy, mild curry and a great way to introduce complex and fragrant spices to your cooking to make meatless mains more satisfying. Blend some of the hot cooking liquid with the yogurt first so it won't separate in the finished dish.
1 tablespoon extra-virgin olive oil
1/3 cup prechopped onion
1/2 cup finely chopped carrot
2 teaspoons curry powder
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/4 teaspoon garam masala
2 garlic cloves, minced
2 (10-oz.) pkg. fresh cauliflower florets
2 1/2 cups organic vegetable broth (such as Swanson)
1 (7-oz.) container plain whole-milk Greek yogurt
3/4 cup frozen green peas, thawed
2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben's)
1/2 cup fresh cilantro leaves
1/2 cup roasted unsalted cashews, chopped
Calcium 8% DV
Potassium 15% DV
Est. added sugars 0g
How to Make It
Heat oil in a large nonstick skillet over medium. Add onion and carrot; sauté 2 minutes or until onion is translucent. Stir in curry powder and next 5 ingredients (through garlic); cook 1 minute or until fragrant. Add cauliflower; cook 5 minutes or until browned, stirring occasionally. Add broth; bring to a simmer. Cover, and cook 12 minutes or until cauliflower is tender. Remove pan from heat.
Combine 1/2 cup cooking liquid from pan and yogurt in a small bowl, stirring until smooth. Stir yogurt mixture and peas into cauliflower mixture.
Heat rice according to package directions. Place 2/3 cup rice in each of 6 bowls. Top each serving with 1 cup cauliflower mixture, about 1 1/2 tablespoons cilantro, and 1 1/2 tablespoons cashews.
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