Cauliflower Chickpea Korma Recipes

CAULIFLOWER AND CHICKPEA CURRY

Steps:

• Heat oil in a large deep skillet or pot over medium high heat. Add garlic and ginger, cook for 1 minute. Add onion and cook for 6 - 8 minutes or until golden and caramelised.
• Add coriander, turmeric, cumin and paprika. Cook for 1 minute.
• Add chicken stock and tomato. Stir to combine, bring to simmer and cook for 5 minutes.
• Add cauliflower and chickpeas. Cook for 15 minutes or until cauliflower is soft and sauce has thickened. If sauce is thickening too quickly (Note 3), put the lid on. Adjust salt to taste, and add sugar if using.
• Add peas and garam masala. Cook for 2 minutes, then remove from stove. Stir through most of the coriander.
• Serve curry with basmati rice or plain white rice, garnished with reserved coriander and yoghurt on the side.

VEGAN CHICKPEA VEGETABLE KORMA

Steps:

• Heat the oil in a large, deep skillet (or a medium sized pot) over medium heat. Add the onion and pepper. Cook for 5 minutes, stirring occasionally, or until the onion is clear and tender. Add the ginger and garlic and cook for another minute, stirring constantly. Stir in the cumin, coriander, cardamom, turmeric, cinnamon, salt, and pepper.
• Add the cauliflower, green beans, carrots, peas, chickpeas, broth, and cashew cream to the skillet. Bring the mixture to a simmer. Reduce the heat to low, cover, and simmer for 10 minutes, or until all vegetables are tender. Stir in the baby spinach and lime juice and simmer for 2-3 more minutes, or until the spinach is tender. Taste and adjust the seasonings as desired. Serve over cooked rice, quinoa, or another grain, or with a flatbread of choice. Top with chopped green onion tops or cilantro.

CAULIFLOWER CHICKPEA KORMA

Steps:

• 1. To a heat-proof bowl, add cashews and enough boiling water to cover. Let stand for 30 to 45 minutes. Drain, reserving 2 tbsp soaking water. 2. Meanwhile, heat a Dutch oven or large heavy-bottomed saucepan on medium-low. Add coriander, cumin, garam masala, turmeric, paprika and cayenne pepper and cook, stirring often, until fragrant, about 2 minutes. Transfer to a food processor. 3. To food processor with spices, add cashews and reserved soaking water and process until finely ground. Add chile peppers, 3 tbsp strained tomatoes, cilantro, ginger, garlic and salt. Pulse, stopping to scrape down side of bowl, until a smooth paste forms, 2 to 3 minutes. Set aside. 4. Wipe out Dutch oven. In Dutch oven on medium-low, heat oil. Add onion and cook, stirring often, until soft and light golden, 6 to 7 minutes. Stir in cashew mixture, cauliflower, carrot and chickpeas. 5. Add broth and remaining strained tomatoes; bring to a boil. Reduce heat to a gentle simmer and cook, stirring occasionally, until cauliflower and carrot are tender, 10 to 12 minutes. Remove from heat; gradually stir in yogurt, a spoonful at a time, until smooth. Garnish with additional cilantro.