Cauliflower Korma
Active Time
15 Mins
Total Time
30 Mins
Serves 6

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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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Ratings & Reviews

Not Bad!

October 03, 2017
I'm not a fan of Indian food, but my husband likes it, so once a month I make it.  I do like Korma, and I've been trying to eat more cauliflower, so this recipe was perfect.  I reduced the curry powder to 1 tsp, because I don't like it too hot.  This still had a kick, but not burning.  Perfect!  I also used low fat greek yogurt, and it came out a little runny.  Next time I'll use whole milk yogurt.  Overall, I liked it and I'll make it again!