With us spending many nights at home, getting cozy (and likely cooking too), this vegan korma recipe is the perfect way to lift your culinary spirits. This Pakistani dish serves four, and makes for a great mid-week family dinner, but still has the wow factor to be served up on a weekend – and at a dinner party (when we're allowed them again).
This recipe does require a good range of spices – but invest in them now and keep them in the cupboard or pantry over winter to add interest to winter stews and soups, as well as any curries you make.
For more vegan recipes, go direct to our dedicated page.
Vegan korma recipe
- Thanks to DabbaDrop for this recipe
For the sauce:
- 6 tbsp vegetable oil
- 1 large cinnamon quill
- 3 bay leaves
- 5 whole cardamom pods
- 1 whole star anise
- 10 cloves of garlic
- 1 inch piece of ginger, peeled
- 2 tsp sea salt
- 2 large Spanish onions, finely chopped
- 1/2 tsp of turmeric
- Small handful of dried fenugreek leaves (kasoori methi)
- 2 green chillies, left intact but slit down the middle
For the cauliflower:
- 1 large head of cauliflower, leaves trimmed but kept intact
- 1/2 tsp of turmeric
- 1/2 tsp of ground cumin
- 1 tsp ground coriander
- 1/2 tsp kashmiri chilli powder
For the garnish:
- Blanched almonds
- Spring onions
- Crispy onions
1. Put a large casserole pan on medium heat and add some oil. Once the oil is hot add the cinnamon stick, bay leaves, cardamom pods and star anise. Stir this around gently until the spices darken.
2. Blitz the garlic and ginger in a food processor with a little water to form a paste. Add this to the pan with the salt and turn to a low heat and cook gently for 10 minutes.
3. Add the onions and cook for another 20 minutes but make sure don’t let the onions take on any color. Add the water, 100ml at a time and keep stirring. If the onions start to catch color add another 50ml of water. Use the back of a wooden spoon to help the onions disintegrate and turn into a pale golden sauce.
4. Add the turmeric and stir this until the sauce is bright yellow - it will keep darkening as it cooks. Turn off the heat after a minute and put it to the side.
5. To prepare your cauliflower just take off off tough outer stems and cut the base so that you can stand it up. Bring a large pan of salted water to the boil and add your cauliflower to it, cooking this for seven to 10 minutes until tender.
6. Meanwhile, preheat your oven to 180°C and make a paste from the turmeric, cumin, coriander and chili. Spread this over the parboiled cauliflower When this is ready sprinkle with salt and put it in the oven to cook for 20 to 25 minutes. The cauliflower will stay intact but you should easily be able to insert a knife through the centre.
7. When you are ready to serve up, add the kasoori methi and green chillies to your sauce and heat it up. Arrange the cauliflower on a platter, decant the sauce around the cauliflower and garnish the whole dish with spring onions, chopped coriander, almonds and crispy onions.
Top tip: this is best served with flaky paratha, some greens and an ice cold beer or dry Riesling.