My Almond and Cauliflower Korma Curry is a delicious, filling, easy and quick to make vegetarian korma curry that’s fantastic when served with fluffy steamed rice, naan bread and toasted almonds for a crunchy texture.
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About this Quick Almond and Cauliflower Korma Recipe
This Almond and Cauliflower Korma is a mild curry dish, but don’t worry, the sumptuous, rich sauce with aromatic spices, and crunchy almonds more than makes up for the mildness by packing in the flavour…
As a quick and easy streamlined version of the North Indian classic, this vegetable korma is comfort food at its best and is ready in less than 30 minutes!
As those of you who are familiar with Curytastic will be aware, Indian food is one of my passions, and although this Cauliflower Korma Recipe is not as spicy as some of my more popular recipes, I do enjoy the delicate flavours of a well balanced korma.
And to top it all, this one is so quick to make and makes an ideal mid-week dinner
What are the origins of a Korma Curry?
The English word “Korma” is an anglicisation of the Urdu word “qormā“, which I’m told means to braise or cook slowly, which refers to how the original kormas were cooked.
Traditionally Korma is a Mughlai dish made with meat or vegetables cooked slowly – or braised – in a delicately – spiced sauce or gravy.
Whilst the ingredients vary depending on the chef, the sauce is typically thickened with cream or yogurt (and sometimes coconut milk), and almonds are usually used which results in a slightly sweeter taste than a typical curry..
What is Korma Sauce Made Of?
Korma is typically thick, luxurious curry sauce made with yoghurt (or sometimes cream), nuts (usually almonds or sometimes cashews) and warm, aromatic spices like turmeric, coriander, cumin, ginger and garlic.
It tends to be one of the milder curries, but is still very tasty.
What Spices Are in this Cauliflower Korma Curry?
- Fresh ginger
- Cayenne pepper / red chili powder
- Teaspoon Garam Masala
Can I Make this Almond and Cauliflower Korma as Vegan?
Yes you can, simply substitute the yoghurt for a plant based version and your korma is fully vegan.
How to Make Cauliflower Korma Curry
You should have everything ready in less than 10 mins
Depending on how “al-dente” you want your cauliflower, this curry can be ready in as little as 10 to 20 mins
The recipe listed here is enough for 4 decent sized servings
Almond and Cauliflower Korma Ingredients
These are the ingredients and the quantities needed to make this tasty recipe
- 1.5 tbsp Olive oil or a decent vegetable oil
- 1kg Cauliflower chopped into “chunky” florets. You’ll want them to be at least bite size
- 1 Large onion, finely chopped
- 3-4 garlic cloves finely chopped / crushed
- 2.5cm chunk of fresh ginger. Peeled and finely chopped / crushed
- 1 tsp ground turmeric
- 2 tsp cumin
- 1 tsp ground paprika
- 1 tsp hot cayenne pepper or red chili powder. Kashmiri if you have it, if not a teaspoon of normal chilli powder is good
- 1-2 teaspoon Garam Masala
- 250ml low fat greek style yoghurt. You can use a plant based alternative if you want to make this Vegan
- 200 – 350ml vegetable stock
- 2 good sized handfuls chopped fresh coriander leaves
- 150g toasted flaked almonds
How to Cook this Almond an Cauliflower Korma Recipe
- Heat the oil in a saucepan and gently fry the onion on a medium heat for about 4-5 minutes making sure it doesn’t stick or burn.
- Add the garlic and ginger and continue to cook until the onion is softened. Make sure you stir frequently, to prevent it from sticking. Add a splash of water if needed
- Add the turmeric, cumin, paprika and cayenne pepper/chilli powder and stir fry for a further two minutes
- Add the cauliflower florets and stir gently and cook until well coated with the spices, about 4-5 minutes
- Pour in 200ml of the stock and bring to a gentle simmer. Simmer for 5-10 minutes until the cauliflower reaches the desired tenderness. You may need to add a little less or a little more stock as necessary
- Add the garam masala and begin to stir in the greek yoghurt gently. Add more yoghurt as necessary. Continue to cook on a low heat until the curry is cooked throughout
- Stir in the chopped coriander and mix gently
Once the korma is ready, serve the curry in a warmed bowl and scatter the toasted flaked almonds over the top and finally garnish with more chopped fresh coriander.
Serve with fluffy pilau rice or naan breads.
Almond and Cauliflower Korma Recipe
- 1.5 tbsp olive oil
- 1 kg cauliflower chopped into "chunky" florets Aim for bite size florets
- 1 Large onion Finely chopped
- 3-4 garlic cloves Finely chopped / crushed
- 2.5 cm cube of fresh ginger Finely chopped / crushed
- 1 tsp ground turmeric
- 2 tsp cumin
- 1 tsp ground paprika
- 1 tsp cayenne pepper or red chili powder
- 1-2 tsp Garam Masala
- 250 ml low fat greek style yoghurt more if necessary
- 250 ml vegetable stock more if necessary
- 150 g toasted flaked almonds
- 2 good handfuls chopped fresh coriander leaves
- Heat the oil in a saucepan and gently fry the onion for about 4-5 minutes.
- Add the garlic and ginger and continue to cook until the onion is until softened stirring frequently
- Add the turmeric, paprika, cumin and cayenne pepper/chilli powder and stir fry for a further two minutes.
- Add the cauliflower florets and cook until well coated with the spices, about 4-5 minutes.
- Pour in the stock and bring to a gentle simmer. Simmer for 5-10 minutes until the cauliflower is tender
- Slowly add in the yoghurt and garam masala and mix well. Cook for another two or 3 minutes minutes to ensure the curry is warmed through
- Stir in the chopped coriander.
- Change out the yoghurt for a plant based substitute to make this Korma vegan
- Feel free to add in other vegetables. I sometimes add a handful or two or fine green beans which works really well.
What to serve with this Almond and Cauliflower Korma Curry?
There are so many sides that go well with this dish. Here are a few ideas you should try:
- Mint raita: It is no secret that spicy mint raita pairs works well with this mild korma if you are looking to add a bit more spice
- Rice: Indian curries go well with cooked white rice. The long-grain white basmati rice cooked in aromatic spices is a perfect side to this authentic Indian dish.
- Naan: A fluffy naan bread, makes this the perfect meal for any curry lover.
How to Store this Curry?
Once cooked all it to cool and this Cauliflower Korma will stored in the fridge for up to 3 days. You can also portion it up and freeze for up to 3 months depending on your freezer.
Have a Look at some of my Other Recipes
- My Spicy Beef Curry is a real winter warmer
- if you like a hot, spicy curry, you could always try my Indian Restaurant Style Lamb Vindaloo
Made this Cauliflower Korma?
If you’ve made the Korma Curry, then let us know in the comments below. Also if you have any questions regarding this recipe drop me comment and I’ll answer below…