Roasted Cauliflower and Chickpea Korma
Finished with sour cream, this nicely spiced vegetable curry is extra-creamy and decadent.
Servings: 1
Ingredients
- 1 tbsp Lactantia Butter Unsalted
- ½ small onion, diced
- 2 cloves garlic, minced
- 2 tsp minced fresh ginger
- ¼ cup chickpeas
- 1 tsp ground turmeric
- 1 tsp garam masala
- ¼ tsp each salt and pepper
- ¼ tsp cayenne pepper
- ¼ tsp ground cinnamon
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- ¼ tsp chili powder
- ½ cupdiced fresh tomatoes
- ½ cup sodium-reduced vegetable broth
- ½ cup canned coconut milk
- 2 cups cauliflower, roasted
- ¼ cup ground almonds
- ⅓ cup Beatrice 18% Sour Cream, divided
- 1 cup cooked basmati rice, for serving
- 2 tbsp sliced almonds
- 1 tbsp finely chopped fresh cilantro
Directions
- Melt Lactantia Butter Unsalted in high-sided skillet set over medium heat; cook onion, garlic and ginger until tender. Stir in chickpeas, turmeric, garam masala, salt, pepper, cayenne, cinnamon, cumin, coriander and chili powder; cook until fragrant.
- Stir in tomatoes, broth and coconut milk; bring to boil. Reduce heat to medium-low; simmer until chickpeas are very tender and sauce is slightly thickened. Stir in cauliflower and ground almonds; cook until cauliflower is heated through and sauce is thickened. Reduce heat to low. Stir in ¼ cup of Beatrice Sour Cream; cook until heated through.
- Serve over rice. Garnish with drizzle of the remaining sour cream, sliced almonds and cilantro.
Tips
- For Chicken and Roasted Cauliflower Korma variation, substitute sliced boneless, skinless chicken thighs for chickpeas.
- Alternatively, serve korma with warm naan bread instead of rice.
- To roast cauliflower, toss with 1 tbsp canola oil, and a pinch each of the salt and pepper. Roast in 425°F (220°C) until lightly charred in spots and tender.
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