Rating: 4 stars
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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.

Jamie Vespa, MS, RD
This Story Originally Appeared On cookinglight.com

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Credit: Cauliflower Korma

Recipe Summary

active:
15 mins
total:
30 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

270 calories; fat 12g; saturated fat 4g; protein 9g; carbohydrates 33g; fiber 5g; sodium 548mg; sugars 4g.
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