Spicy Indian Cauliflower Korma with Cashew Cream Sauce
This Indian-inspired main course features a hearty cauliflower korma that’s perfect for spicing up your dinner table.
Preparation
Get these tasks done before you start cooking.
Preparing the Cauliflower
- 1
Chop the Cauliflower
Chop the cauliflower heads into medium-sized florets.
- 2
Rinse Florets
Rinse the florets under cold water.
- 3
Drain Cauliflower
Set aside in a colander to drain.
Making the Spice Mix
- 1
Combine Spices
In a small bowl, combine cumin seeds, coriander, turmeric, red chili powder, and garam masala.
Tip: Ensure all spices are fresh for the best flavor.
- 2
Mix and Set Aside
Mix well and set aside for later use.
Tip: Gently toast the spices in a pan before use to enhance their aroma.
- 3
Flavor Boost
This spice mix will bring warmth and flavor to the dish.
How to Make Spicy Indian Cauliflower Korma with Cashew Cream Sauce
Total time: 1 h 33 min · Yields 4 servings
- 1
Sauté Aromatics
Heat oil in a pan over medium heat. Add onions and sauté until golden. Add garlic and ginger, and cook until aromatic.
- 2
Integrate the Korma Base
Add the tomato puree and prepared spice mix; cook until the oil separates.
- 3
Finish with Cauliflower & Cashew Sauce
Introduce the cauliflower and season with salt. Pour over the cashew cream and simmer until the cauliflower is tender.
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