Cauliflower korma recipe

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If you’re after a great weeknight veggie dish, let this be your new staple. Using natural yogurt instead of cream makes it a bit lighter.

50 g ground almonds
1 tbsp olive, coconut or vegetable oil
1 large or 2 small cauliflowers (about 1 kg/2 lb 4 oz), cut into medium-sized florets
2 onions, sliced
2 garlic cloves, grated
1 x thumb-sized piece of fresh root ginger, grated
2 tsp garam masala
1 pinch dried chilli flakes
2 tsp tomato purée
2 tsp clear honey
1 vegetable stock cube
300 ml natural yogurt
60 g sultanas or raisins
1 pinch each of sea salt and freshly ground black pepper

1.8 oz ground almonds
1 tbsp olive, coconut or vegetable oil
1 large or 2 small cauliflowers (about 1 kg/2 lb 4 oz), cut into medium-sized florets
2 onions, sliced
2 garlic cloves, grated
1 x thumb-sized piece of fresh root ginger, grated
2 tsp garam masala
1 pinch dried chilli flakes
2 tsp tomato purée
2 tsp clear honey
1 vegetable stock cube
10.6 fl oz natural yogurt
2.1 oz sultanas or raisins
1 pinch each of sea salt and freshly ground black pepper

1.8 oz ground almonds
1 tbsp olive, coconut or vegetable oil
1 large or 2 small cauliflowers (about 1 kg/2 lb 4 oz), cut into medium-sized florets
2 onions, sliced
2 garlic cloves, grated
1 x thumb-sized piece of fresh root ginger, grated
2 tsp garam masala
1 pinch dried chilli flakes
2 tsp tomato purée
2 tsp clear honey
1 vegetable stock cube
1.3 cups natural yogurt
2.1 oz sultanas or raisins
1 pinch each of sea salt and freshly ground black pepper

To serve

Place the ground almonds in a large saucepan over a medium–high heat. Toast them for a couple of minutes, stirring constantly, until they are brown and smell really nutty. Tip into a bowl and set aside.
Return the saucepan to the heat and add the oil. Add the cauliflower florets and cook for 5 minutes, stirring regularly, then add the onions.
Fry for 10 minutes, until the cauliflower and onions are softening and charring in places.
Add the garlic and ginger. Fry for a couple more minutes, then add the garam masala and chilli flakes and toast for 1 minute longer, stirring them into the veg mix. Frying the spices like this will ensure your curry doesn’t taste of raw spice.
Add the tomato purée and stir, then drizzle in the honey.
Crumble in the stock cube and pour over 350 ml (12fl oz) water. Bring to the boil and stir to make sure the stock cube has dissolved.
Now add the natural yogurt, toasted ground almonds and sultanas or raisins, and season well.
Cook for 10 minutes, until the vegetables are cooked through. Check them for doneness: if the cauliflower is still a little firm, simmer for 5 minutes further.
Divide the korma between 4 bowls and top with the toasted flaked almonds and freshly chopped coriander. Serve with rice, if you like.

This recipe is from ONE: One Pan, One Hob, One Meal by Elena Silcock. Published by Hamlyn (16.99). Photography by Louise Hagger.

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