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.
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…)
- 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