Indian Easy

Cauliflower Korma with Blackened Raisins

Name: Cauliflower Korma with Blackened Raisins
Prep time: PT20MINUTES
Cook time: PT40MINUTES
Total time: PT1HOUR
Yield: 4 as a main course
Cuisine: Indian
Ingredients: 3.66 pounds cauliflowers; 4 tablespoons canola oil; 1 teaspoon salt; 3 tablespoons canola oil; 2 items yellow onions (thinly sliced); 6 cloves garlic (crushed); 2.5 inches ginger (peeled and grated); 0.75 teaspoon ground cardamom; 1 teaspoon ground black pepper; 2 teaspoons garam masala; 0.5 teaspoon ground red chile; 1 cup ground almonds; 2 tablespoons honey; 1.25 teaspoons salt; 2 cups plain Greek yogurt; 1 cup milk (as needed to thin); 1 handful raisins; 1 handful flaked almonds

Creamy Golden Cauliflower Curry

VegetarianGluten-Free

— (0 ratings)

⏱️ 1 hour 20 minutes prep · 40 minutes cook

🍽️ 4 as a main course Makes

420 Calories

14g Protein

35g Carbs

28g Fat

Ingredients

Makes (as a main course)

Why This Recipe Works

This creamy, golden korma is a true crowd-pleaser that relies on the deep flavors of caramelized onions and roasted cauliflower. The final touch of blackened, puffy raisins and toasted almonds adds a sophisticated sweetness to every bite.

Instructions

Toss cauliflower florets with oil and salt and roast at 350°F for 30 to 40 minutes until they are tender and nicely browned.

Sauté sliced onions for 15 minutes until soft, then stir in the garlic and ginger for another couple of minutes.

Add the spices, ground almonds, honey, and salt. Cook for 3 minutes before stirring in the yogurt and simmering on low heat for 10 minutes until the sauce turns rich gold.

Fold the roasted cauliflower into the sauce and thin it with milk until it reaches the consistency of pouring yogurt.

Quickly fry the raisins and almonds in a separate pan until the raisins puff up and blacken slightly, then scatter them over the curry before serving.

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Storage: Refrigerate for up to 3 days.