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Vegan Cauliflower Korma
Prep 10 minutes
Cooking 30 minutes
Total 40 minutes
Makes 4 servings

Ingredients
 

  • 1 cauliflower cut into bite-size pieces, yield 600g / 21.2 oz.
  • 3-4 tbs coconut oil or other cooking oil
  • 1 onion diced
  • 4 cloves of garlic finely chopped
  • 2.5cm / 1" piece of fresh ginger grated or finely chopped, or ¼ tsp ground ginger

The Spices

  • 4 whole cloves or a good pinch of ground cloves
  • 2 tsp cumin seeds or 1 ½ tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp Garam Masala
  • ½ tsp turmeric
  • ½ tsp chilli flakes to taste
  • ¼ tsp ground cardamom

For The Sauce

  • 1 tbsp tomato paste
  • 200 ml / ¾ cup + 1 tbsp veggie stock see notes
  • 200 ml / 6.8 oz full-fat coconut milk (half of a tin/can)

Instructions
 

  • Heat oil in a saucepan or a big frying pan or a wok works. If using whole spices, add cloves and cumin seeds. Fry for about a minute until you can smell the spices.
  • Now add onion, garlic and ginger (if using fresh one) and fry until onion turns translucent.
  • Add the rest of the spices (or all of them, if using ground spices only) and fry for another minute.
  • Then add cauliflower and saute for about 3 minutes.
  • In a measuring jug, combine veggie stock, tomato paste and coconut milk and pour in the sauce. Bring to the boil, cook for a minute or two, then reduce heat to a low setting and allow to simmer for 15-20 minutes.
  • While your vegetable Korma is cooking, make some rice or flatbread (like chapatis or naan bread).
  • After cooking the Korma, remove whole cloves, if used. Leave in cumin seeds, you can eat them.
  • Season with salt and pepper and garnish with chopped coriander if you like.

Notes

Spices: if you don't have all the spices, you can use either 1 tbsp garam masala + ½ tsp turmeric or 1-2 tbsp curry powder instead.
Vegetable Stock: You can replace this with more coconut milk (so, using the whole tin) and add 1 cube of veggie stock. I used a tablespoon of my veggie stock paste instead.