Super Simple Cauliflower Korma
This is one of those recipes we keep coming back to again and again, especially on weeknights when we want something proper and comforting without spending hours in the kitchen. Roasting the cauliflower first is the move that changes everything, you get these golden, slightly crispy florets that soak up the creamy, spiced korma sauce in the best possible way. The garam masala, cumin and fenugreek combo smells absolutely incredible when it hits the oven, and the sauce comes together so fast you'll be genuinely surprised. Trust us on this one, it's the kind of plant-based dinner that makes people forget they're eating plants.
Before You Start
- Large mixing bowl
- Large baking tray
- Large frying pan
- Small frying pan
- Small bowl
- Cauliflower cut into florets
Ingredients
- 4 tbsp olive oil
- 1 medium cauliflower
- 1 tbsp garam masala
- 1 tsp ground cumin
- ½ tsp fenugreek
- 4 spring onions
- 1 180g jar of plant-based korma paste
- ½ tsp chilli powder
- 1 x 400g can of coconut milk
- 1 250g bag mixed grains
- salt, pepper & sugar to taste
- 25g cashews
- 15g mixed seeds
- 10g fresh coriander
- 1 lime
- 2 store bought chapatis
Method
Prepare the cauliflower
- Cut the florets off the cauliflower and put them in the mixing bowl (cut any big florets in half so the florets are all roughly the same size
- Add 2 tbsp olive oil, garam masala, cumin powder, fenugreek and a little salt and pepper to the bowl and stir to cover and coat the florets
- Spread the florets out on the baking tray and roast for 30 minutes
Prepare the sauce
- Trim and finely slice the spring onion
- Warm the remaining olive oil in the frying pan over medium heat, add ⅔’s of the spring onions (save the green parts) to the pan and fry for 30 seconds
- Add the all the korma paste, stir to combine and simmer for 1 minute (add the chilli powder here if you like a little spice)
- Add the coconut milk to the pan, stir to combine and simmer for 1 minute
- Open the the mixed grains, add them to the pan, stir to combine and leave to simmer for 8-10 minutes, stirring occasionally
Prepare the toasted sprinkles, coriander and bread
- Add the cashew nuts to the small frying pan and toast over high heat for 2 minutes, stirring occasionally to prevent over-toasting
- Add the mixed seeds to the same pan and toast until some of the seeds start to pop
- Transfer the contents of the pan to a small bowl to prevent burning and set to one side
- Pick the coriander leaves
- Warm the chapatis in the oven according to package instructions
Finish and serve
- Transfer half the florets to the sauce and fold to combine
- Taste and season to perfection with salt, pepper and a little sugar
- Top the curry with the remaining roasted cauliflower florets
- Sprinkle over the toasted cashews and seeds
- Garnish with the spring onions and coriander
- Halve the lime and squeeze the juice over the top of the dish
- Serve immediately with the chapatis (eating this straight out of the pan is actually more fun than it should be and saves on washing up!)
Tips & Variations
- Get an even roast: Cut your florets to roughly the same size before they go in the oven. Big chunks stay raw in the middle while the small ones burn, so take that extra minute to even them out.
- Make it richer: We love stirring in a spoonful of almond butter or cashew cream at the end of the sauce. It gives the korma that extra velvety depth that feels really indulgent.
- Spice to taste: Fenugreek can be quite punchy if you're not used to it. Start with a little less than the recipe says, taste as you go, and build it up. You can always add more but you can't take it away.
Why This Works
The trick here is roasting the cauliflower before it goes into the sauce. Most korma recipes just simmer everything together and you end up with soft, a bit sad cauliflower. Roasting gives you that nutty caramelised flavour and a bit of texture that holds up beautifully against the creamy sauce. It takes a little extra time but honestly it's what makes this recipe sing.