Roasted Cauliflower and Chickpea Korma
Roasted Cauliflower and Chickpea Korma

Finished with sour cream, this nicely spiced vegetable curry is extra-creamy and decadent.

Servings: 1


  • 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


  1. 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.
  2. 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.
  3. Serve over rice. Garnish with drizzle of the remaining sour cream, sliced almonds and cilantro.


  • 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.