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Cauliflower Korma (vegan)

califlower korma vegan


Indian food is one of the healthiest cuisines we can eat; if done right. Most Indian food is full of vegetables and spices, which both are good for you- if you skip the ghee and cream. I LOVE Indian food but find it hard to go out to eat it because I choose to be vegan most of the time; PROBLEM SOLVED–MAKE IT AT HOME. I have developed this VEGAN version of a traditional favorite… KORMA. This recipe uses almond milk and cashew paste instead of cream and plain oil instead of ghee. NO WORRIES, this dish is FULL of the flavor, richness and spices that you have come to love; just not all the unwanted cholesterol and fat.


1 TBSP whole green cardamon pods

2 large black smoked whole cardamom pods

1/2 tsp whole all spice

1/2 tsp safflower threads

1/2 tsp whole cloves

1 TBSP whole cumin seed

1 TBSP fresh micro-planed whole cinnamon stick

1 tsp fresh micro-planed whole nutmeg

1 tsp tumeric

1 tsp fresh ground sea salt

2 tbsp organic coconut oil

1 small yellow organic onion, fine chopped

8 medium fresh organic garlic cloves, fine chopped

1 lg fresh organic jalapeno (from your window herb garden), fine chopped

1 TBSP fresh organic  ginger, fine chopped

1/4 cup water

6 cups organic cauliflower florets, medium sized

3 cups organic almond milk

2 tbsp raw cashew paste

1 cup raw cashews , rough chopped for garnish

In your spice grinder (I use an old coffee grinder) grind all spices to a fine powder. In a large pot, heat your oil on medium heat, add the garlic, ginger, jalapeno,and onion saute til soft. Now add the spices with the water and mix well.  Add the cauliflower to this and mix to coat well.  Add the almond milk and cashew paste, mix well and then bring to boil. Reduce the heat to medium-low and gently cook, while stirring often, until the cauliflower is soft. Garnish with chopped cashews, serve with INDIAN SPICED RICE  and fresh warm whole wheat naan. EAT IT UP, YUM YUM!


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