Cauliflower Chickpea Korma

Whats more comforting than soups and a hot drink? This korma is it! Not only does it taste lovely it is also so creamy. The cashews and coconut milk are what make it super smooth. While the spices and vegtables are to thank for the wonderful taste.

What can you eat the korma with ? 

You can eat the korma any way you like. It is orginally a south indian dish, so it is typically eaten with naan, roti, or rice. But you can eat it alone, with cauliflower rice, etc.. I personally love to eat it alone or mix it as a pasta sauce (dont hate it until you try it hahaha.)

Recipe (makes a large amount ; around 4-8 servings) : 

Ingredients :

• 1 tbsp coconut oil/olive oil
• 1 large red onion diced
• 8 cloves garlic minced
• 1 tbsp ginger minced (2-inch piece) 
• 1 ½ tbsp garam masala
• 2 tsp cumin
• 2 tsp turmeric
• 1 (400g) can chopped/diced tomatoes (I use the one that is “chopped tomatoes in tomato juice")
• 1 (400 ml) can coconut milk
• ½ cup cashews
• 1 cup vegetable broth (I used the veggie broth cube then mixed it with 1 cup hot water till dissolved)
• 1 tsp salt
• black pepper to taste
• 1 tbsp date molasses/sweetener of choice
• 1 large head of cauliflower cut into florets (large/small/medium florets depending on preference)
• 1 can of chickpeas (rinsed and drained)*

 

*You can sub this with any beans/ more beans to make it higher protein. For example you can add/substitute for green peas, cooked soya chunks, or simply more chickpeas. But make sure to not add to much otherwise the sauce may not be enough to coat everything well.

 

Steps:

1. Place oil in a large sauce pan and heat to medium heat. Then once hot, add the onions and sauté for a few minutes.
2. Once the onions are translucent, add in garlic, ginger, garam masala, turmeric, and cumin. Quickly sauté and mix this for 1-2 mins.
3. Then add the can of chopped/diced tomatoes , coconut milk, and cashews. Continue to leave the pan on the heat and wait until the mixture boils. Let it simmer for 5-8 mins (do not skip this step!)
4. Prepare a blender/handheld blender. After the time is done, take the simmering mixture off the heat and pour it into the blender. Once in the blender add the veggie broth , date molasses,  salt, and black pepper. Then blend all until very smooth. The more you blend the creamier and smoother the mixture will be. If using a handheld blender, just add the veggie broth, date molasses, salt, and pepper into the saucepan (off the heat) and blend using the hand blender until creamy.
5. Pour back the sauce into the sauce pan. Turn up the heat back to medium heat and add in the chopped up cauliflower florets and chickpeas to the sauce and mix enough to combine well. Then let the korma simmer until the cauliflower is soft and desired sauce consistency is reached; around 10-20 mins.*
6. Once cauliflower is ready and sauce has thickened, let cool, serve, and then enjoy :)

 

*Important note : as sauce cools it tend to become thicker. So it will thicken if cooling down for a while and if placed in the fridge. To “thin” it out after it’s too thick, just mix in some water little by little until desired.

 

What to serve it with ?

• You can serve it with cauliflower rice, rice , roti , naan, etc..