India
It was during my travels through the bustling streets of Jaipur that I first encountered this dish. The city, known for its pink-hued buildings and rich history, offered an array of street food that was both tantalizing and overwhelming. As a vegan traveler, I was always on the lookout for plant-based options, and the cauliflower korma was a gem I stumbled upon quite unexpectedly.
India is a vibrant tapestry of flavors and aromas, each dish telling its own unique story. My journey through this culinary wonderland introduced me to a plethora of delightful dishes, but one that left an indelible mark was the vegan cauliflower korma.
One afternoon, after wandering through the bazaars filled with colorful textiles and intricate handicrafts, the irresistible aroma of spices led me to a small, unassuming eatery. A kind-hearted gentleman, whom I presumed to be the owner, suggested I try the vegan cauliflower korma, assuring me that it was a local favorite. The cauliflower was tender yet firm, perfectly cooked and drenched in a luscious, creamy sauce. I thought that the texture came close to that of shrimp somehow.
Years later, I developed my own recipe that uses a warm blend of spices, like cumin, coriander, a dash of ginger, and others, coconut yogurt and cashew cream. Paired with freshly baked naan and fragrant basmati rice, this cauliflower “shrimp” korma is a comforting embrace of warmth and flavor.
Prep Time: 35-40 min | Cook Time: 30-35 min | Serves: 4
Ingredients
For the korma paste
- 2 tbsp sunflower seeds
- 3 garlic cloves, peeled
- 2 tsp fennel seeds
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp mace
- 1 tsp red chili powder or to taste
- ½ tsp cinnamon, ground
- ½ tsp turmeric, ground
- ½ tsp ginger, ground
- ¼ tsp whole black peppercorns
- 4 green cardamom pods, seeds only
- 4 whole cloves
- 1 tsp salt
For the curry
- 4 c cauliflower florets
- ¼ c green peas
- 1 ⅓ c cashew cream
- ¼ c coconut yogurt
- 2 tbsp coconut oil
- korma paste (recipe follows)
- 2 tbsp sunflower seed or pistachios to serve (optional)
Method
Starting with the korma paste…
Put the spice seeds in a mortar and pestle to grind. Add the rest of the pre-ground spices and powders, along with the salt, garlic cloves, and sunflower seeds. Pound to obtain a paste and set aside to use in the curry. In absence of a mortar and pestle, use a blender and add ½ tbsp of mild oil, like almond or avocado.
Moving on to the curry
In a skillet, melt the coconut oil over low heat and add the korma paste. Mix with a wooden spoon until fragrant. Add the cauliflower florets and stir to coat. Turn the burner up and brown the cauliflower for a couple of minutes, then stir in the cashew cream and green peas.
Note: You can buy the cashew cream from most grocers and health food shops. To make your own, soak about 1 cup of fresh cashew nuts in 1/2 cup of boiling water for a minimum of 30 minutes. Blitz in a blender until a smooth cream is obtained.
Cover the skillet with a lid and simmer for 10 minutes on medium heat. Proceed to add in the coconut yogurt and mix to distribute the creams and spices. Simmer for an additional 10 minutes on a gentler heat. Taste the curry and adjust the salt to your liking.
Serve with naan, or basmati, and a handful of pistachios or sunflower seeds on top.
