Spicy Indian Cauliflower Korma with Cashew Cream Sauce
A fragrant, spicy korma packed with flavors of India.
This Indian-inspired main course features a hearty cauliflower korma that’s perfect for spicing up your dinner table.
- 1 h 10 min
- 4
- Intermediate
Ingredients
For the Korma Base
For the Spice Mix
For the Cashew Cream Sauce
For Garnishing
Preparation
Preparing the Cauliflower
Chop the Cauliflower
Chop the cauliflower heads into medium-sized florets.
Rinse Florets
Rinse the florets under cold water.
Drain Cauliflower
Set aside in a colander to drain.
Making the Spice Mix
Combine Spices
In a small bowl, combine cumin seeds, coriander, turmeric, red chili powder, and garam masala.
Ensure all spices are fresh for the best flavor.
Mix and Set Aside
Mix well and set aside for later use.
Gently toast the spices in a pan before use to enhance their aroma.
Flavor Boost
This spice mix will bring warmth and flavor to the dish.
Cooking Process
Sauté Aromatics
Heat oil in a pan over medium heat. Add onions and sauté until golden. Add garlic and ginger, and cook until aromatic.
Integrate the Korma Base
Add the tomato puree and prepared spice mix; cook until the oil separates.
Finish with Cauliflower & Cashew Sauce
Introduce the cauliflower and season with salt. Pour over the cashew cream and simmer until the cauliflower is tender.
Plating & Serving
Spicy Indian Cauliflower Korma with Cashew Cream Sauce
Spicy Indian Cauliflower Korma with Cashew Cream Sauce
Plating & Serving
Serve the korma hot, garnished with fresh coriander and toasted cashews for a delightful crunch and burst of freshness.