This korma keeps the spirit of the classic—soft spice, creamy texture, and quiet richness—while letting roasted cauliflower provide structure and nuttiness. Cashews and coconut milk give the sauce body without making it cumbersome, and peas add sweetness at the end.
Ingredients
- 1 large cauliflower, cut into florets
- 2 tbsp neutral oil
- 1 tsp kosher salt
- 1 onion, thinly sliced
- 3 garlic cloves, chopped
- 1 tbsp grated ginger
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/4 tsp ground cardamom
- 1/3 cup raw cashews, soaked in hot water for 15 minutes
- 1 cup coconut milk
- 3/4 cup vegetable stock or water
- 1 cup frozen peas
- 1 tsp garam masala
- 1 tbsp lemon juice
- Cilantro and cooked basmati rice, for serving
Instructions
- Heat the oven to 220°C / 425°F. Toss the cauliflower with 1 tablespoon oil and 1/2 teaspoon salt. Roast for 25 minutes, turning once, until browned at the edges.
- While it roasts, cook the onion in the remaining oil over medium heat until soft and lightly golden. Add garlic and ginger; cook for 1 minute. Stir in coriander, cumin, turmeric, and cardamom for 30 seconds.
- Drain the cashews and blend them with the coconut milk and stock until very smooth. Pour this mixture into the pan and simmer gently for 6 to 8 minutes, stirring often.
- Add the roasted cauliflower and peas to the sauce. Simmer for 3 to 4 minutes, then finish with garam masala, lemon juice, and the remaining 1/2 teaspoon salt, or to taste.
- Serve with basmati rice and a scattering of cilantro.
Tips
- Blend the cashew mixture thoroughly; a silky sauce is what gives the dish its formal finish.
- For a deeper version, add a spoonful of plain yogurt at the table rather than in the pan.
- Leftovers reheat well with a splash of water to loosen the sauce.