Vegetarian Cauliflower Korma
Posted on June 26 2019
Looking for ideas on how to turn our curry kits vegetarian?
Purchase our Chicken Korma Curry Gourmet Kit and follow this recipe for a delicious and meat-free alternative.
Vegan? Substitute the cream for coconut cream.
This is a mild and creamy vegetarian curry, thickened with ground nuts
1 large cauliflower cut into florets
1 tblspn ginger crushed
3 cloves garlic crushed
¼ cup water
¼ cup oil of your choice
3 small onions diced
1 zucchini sliced
½ cup peas or green beans (chopped)
2 cups stock
300ml thickened cream
1 tblspn lemon
1 tspn salt
½ cup coriander chopped
How to Make
Grind BAG 2 (nuts) in mortar & pestle.
Add ginger, garlic and water and mix to form a paste.
Place cauliflower in a large bowl and coat with paste.
Cover and refrigerate for 1 hour.
Clean mortar & pestle.
Pour in BAG 1 and grind to a powder.
In a large saucepan heat oil over low heat.
Add onions and salt and cook for 20 minutes.
Stir in powder and cook for 1 minute.
Turn up heat, add marinated cauliflower and stir.
Stir in stock and BAG 3.
Reduce heat to simmer. Add zucchini and peas or beans.
Cook vegetables to your liking.
Add cream give gentle stir.
Add lemon juice and salt. Stir.
Fold in coriander and serve with basmati rice.
Serving with pappadams and lime pickles.