Vegan Cauliflower Korma

Prep 10

Cooking 30

Total 40

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 teaspoon ground ginger

The Spices

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

For The Sauce

1 tablespoon 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 tablespoon garam masala + ½ tsp turmeric or 1-2 tablespoon 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.