This cauliflower curry is creamy, comforting, and 100% plant-based. The depth of flavor comes from the smoky roasted cauliflower and sweet caramelized onions, so take your time with these steps. This cauliflower korma makes a fantastic addition to a vegan Indian feast, or a delicious, simple curry to enjoy with rice for a weeknight dinner.
Ingredients:
- 1 large cauliflower
- 2 white onions, finely chopped
- 1 tablespoon canola oil
- 2 tablespoons coconut oil
- 6 cloves garlic, minced
- Thumb-size piece of ginger, peeled and finely chopped
- 8 cardamom pods
- 1 cinnamon stick
- 1 teaspoon ground black pepper
- 1/2 teaspoon chili flakes
- 2 teaspoons garam masala
- 3 tablespoons shredded coconut (unsweetened)
- 1 3/4 teaspoons salt
- 1 tablespoon agave nectar
- 1 can coconut milk
- 2 tablespoons flaked almonds, toasted
Instructions:
- Preheat the oven to 400°F. Line two cookie sheets with baking parchment.
- Break the cauliflower into small florets. Put them in a bowl and toss in a pinch of salt and the canola oil until all pieces are coated. Spread out on the baking trays and roast for 30-40 minutes until the cauliflower is golden brown and going crispy round the edges.
- In the meantime, caramelize the onions. Heat the coconut oil in a large sauté pan with a lid, add the onions and sauté on a low heat for 15-20 minutes until the onions are becoming golden brown and jammy.
- Add all the spices, salt, garlic, and ginger and sauté for a few more minutes. Add the shredded coconut and cook for another 2 minutes before adding the agave and then the coconut milk.
- Continue cooking on a low heat for another 5 minutes until the sauce begins to thicken and all the flavors come together.
- Once the cauliflower is cooked, add it to the sauce pan and stir well to coat. Salt to taste.
- Take the curry off the heat and top with the flaked almonds.
- Serve with basmati rice and enjoy!
