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A white plate with white rice and cauliflower florets in a creamy orange sauce sprinkled freshly chopped cilantro. A spoon is placed inside. Naan bread pieces are next to it.
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Cauliflower Korma in 30 Mins!

Get ready to delight your taste buds with this fantastic 30-minute cauliflower korma recipe. The recipe uses warm spices like cumin, coriander, turmeric, and garam masala to create the perfect blend of flavors. Its aromatics and creamy texture will transport you to the colorful streets of India in no time!
Course Main Course
Cuisine Dairy-free, Egg-free, Gluten-free, International, Nut-free, Vegan, Vegetarian
Keyword cauliflower korma, korma sauce, vegan korma, vegetable korma
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 397kcal
Author Nandi Barta

Equipment

  • Non-stick frying pan (10.5 inch / 26 cm)
  • Wok

Ingredients

  • 14 oz Cauliflower
  • 13.5 oz Full-fat coconut cream (canned)
  • 1 Tbsp Coconut oil
  • 1 Onion (medium)
  • 3 clove garlic
  • 2 Tbsp Tomato paste
  • 1 tsp Garam masala
  • 1 tsp Turmeric
  • 1 Bay leaves
  • ½ tsp Ground cumin seeds
  • ½ tsp Salt
  • ¼ tsp Cloves ground
  • ¼ tsp Ground coriander seeds
  • ¼ tsp Cinnamon
  • ¼ tsp Cardamom

Instructions

  • Cut the outer leaves of the cauliflower. Cut it into smaller florets.
  • Peel and chop the onion and garlic.
  • Preheat the frying pan or wok over medium heat and add the coconut oil. Add chopped onions and saute them for 3-4 minutes.
  • Add chopped garlic and cook for 2 minutes.
  • Add all spices (cardamom, cinnamon, coriander, cloves, bay leaf, turmeric, garam masala, cumin). Stir well and cook for 2 minutes.
  • Add tomato paste and stir well.
  • Add full-fat coconut cream. Stir well. Bring it to a boil.
  • Add cauliflower florets. Cover with a lid and cook on medium heat for 10 minutes.

Video

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