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)
Ingredients: Continue reading “Cauliflower Korma”