Cauliflower Korma

By Jamie Vespa

Cauliflower Korma is a mild curry dish featuring a velvety yogurt sauce with aromatic spices, tomatoes, and almond butter. A streamlined version of the North Indian classic, this vegetable korma is comfort food at its finest.

Ingredients

• 1 medium head cauliflower, cut into florets ((about 8 cups))
• 1 cup canned coconut milk, divided
• 1 Tbsp. fresh lemon juice
• 3 tsp. curry powder, divided ((I use madras curry powder))
• 2 tsp. garam masala, divided
• 1 tsp. kosher salt, divided
• 2 Tbsp. neutral cooking oil or ghee
• 1 cup finely chopped yellow onion
• 4 garlic cloves, minced
• 1 1/2 Tbsp. minced fresh ginger
• 1/4 tsp. cayenne pepper
• 1 (14.5-oz.) can diced tomatoes
• 1 3/4 cups vegetable broth
• 3 Tbsp. natural creamy almond butter
• 1/4 cup plain whole milk yogurt
• 1/4 cup roughly chopped cilantro leaves
• Slivered almonds for garnish (optional)
• Basmati rice, quinoa, or Banza chickpea rice for serving (the latter two are higher protein options)

Instructions

1. 1

   Place cauliflower in a large bowl. Add 1/3 cup coconut milk, lemon juice, 1 tsp. curry powder, 1/2 tsp. garam masala, and 1/4 tsp. salt. Toss to fully coat florets, and let stand at room temperature for 10 to 15 minutes.Transfer cauliflower to a baking sheet lined with foil for easy cleanup. Turn broiler to HIGH, and place pan in the upper center rack of the oven. Broil cauliflower for 6 to 8 minutes, until the edges start to char.

2. 2

   Meanwhile, heat oil in a large sauté pan over medium-high. Once hot, add onions; cook 5 to 6 minutes, stirring occasionally, until soft. Add garlic, ginger, remaining 2 tsp. curry powder, 1 1/2 tsp. garam masala, and cayenne. Cook for 2 to 3 more minutes, stirring often, until aromatic. Add tomatoes, broth, almond butter, remaining coconut milk, and 3/4 tsp. salt; whisk well to combine. Bring mixture to a low boil and add cauliflower florets. Reduce heat and gently simmer, uncovered, until the sauces reduces and starts to thicken, about 15 minutes.

3. 3

   Place yogurt in a medium bowl. Gradually add 3 to 4 Tbsp. of the korma sauce, stirring in between each, to temper yogurt and prevent it from breaking once it's introduced to the hot sauce. Remove pan from heat and stir in yogurt mixture and cilantro. Taste and adjust seasonings as needed (you may want more salt and extra spice from cayenne). Garnish with slivered almonds, and serve korma over rice or quinoa.