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Cauliflower Korma

Delicately spiced cauliflower florets cooked gently in a creamy sauce, consisting of cauliflower puree, ground sunflower and white poppy seeds and soy cream. This is a sauce that could be adapted for different vegetables.  Mushrooms would be good I think, or winter squash….to name but two.  Although cooking times would vary.

Cauliflower Korma

According to Wikipedia:

“Korma (from Turkish kavurma), also spelled kormaa, qorma, khorma, kurma, or qovurma, is a dish originating in South Asia consisting of meat or vegetables braised in a spiced sauce made with yogurt, cream, nut or seed paste.

Korma (قورمه in Persian) has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Moghul dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream added. The technique covers many different styles of korma.”


A light simple curry, with clean, fresh flavours, the gentle heat of green chilli and the delicate fragrance of rose water.

Hope you enjoy….

and it completes a trilogy: cauliflower 3 ways…here’s the other 2:  bharta and pakora    (click image for link)





  • 1 medium cauliflower (about 250gms…)

    cauliflower, lemon, garlic, ginger, onion, poppy seeds and sunflower seeds, turmeric and soy cream
  • 200ml. water
  • 1 medium onion
  • 3 tbs. olive oil
  • 20gms. hulled sunflower seeds
  • 15gms. white poppy seeds
  • 2 cm. fresh ginger
  • 4 large garlic cloves
  • 1 small fresh green chilli
  • 1/2 tsp. chilli flakes
  • 6 green cardamom pods
  • 1 small lemon
  • 1 tsp. turmeric powder
  • 2 tbs. non-dairy plain yogurt
  • 7 tbs. soy cream
  • 1 good tsp. salt
  • 1 tsp. besan/ chickpea flour
  • 1 tbs. rosewater (optional)


  • Remove the toughest cauliflower leaves.
  • Take the tender leaves and 1/3 of the cauliflower, including main stalks, wash and roughly chop.
  • Place in a saucepan with 200ml. of water, bring to the boil, cover and then simmer until tender.
  • Place the cooked cauliflower + cooking water, in a blender with: 4 tbs. soy cream, 2 tbs. non-dairy plain yogurt, 1 tsp.salt and 1 tsp. chickpea/besan flour.
  • Blitz sauce until completely smooth.  Set aside.
  • Divide the remaining 3/4 cauliflower into medium florets, wash, and place in a bowl with juice 1 small lemon and 1 tsp. turmeric.   Marinade 30 mins.
  • Mix sunflower seeds and poppy seeds and grind fairly finely.
  • Peel and mince garlic cloves.
  • Peel and finely grate ginger.
  • Deseed and finely chop green chilli.
  • Bruise cardamom pods and remove seeds.  Crush seeds.
  • Peel and finely dice onion.
  • In a deep sided pan, on a medium heat, add 3 tbs. oil, and when hot, add diced onion.
  • Saute onion for 8 mins.
  • Add garlic, ginger and fresh chilli : sauté 1 min.
  • Add ground sunflower + poppy seeds, chilli flakes and crushed cardamom seeds.
  • Combine well. Sauté for 1 min.
  • Add cauliflower florets + lemon juice marinade.  Stir.
  • Saute for 1-2 mins.
  • Add cauliflower puree/cream sauce.
  • Bring to a gentle boil, stirring to combine, then reduce heat to minimum, cover tightly, and simmer very gently for 20-25 mins. Use a heat diffuser if necessary.  Don’t let it burn….Cook until the cauliflower is nicely tender, but not overdone …
  • At the end of cooking, add 3 tbs. soy cream add 1 tbs. rosewater (optional) and stir in.
  • Taste and adjust seasoning if desired.
  • Warm through for 1 min. then remove from heat and leave covered 2 mins.

Garnish with fresh chopped coriander leaves and even an extra drizzle of soy cream….

Serve with rice or flatbreads.





cooking for peace





3 thoughts on “Cauliflower Korma”

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