Roasted Cauliflower and Chickpea Korma
Roasted Cauliflower and Chickpea Korma

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

Serves: 1

Ingredients

  • 1 tbsp (15 mL) butter
  • ½ small onion, diced
  • 2 cloves garlic, minced
  • 2 tsp (10 mL) minced fresh ginger
  • ¼ cup (60 mL) chickpeas
  • 1 tsp (5 mL) ground turmeric
  • 1 tsp (5 mL) garam masala
  • ¼ tsp (1 mL) each salt and pepper
  • ¼ tsp (1 mL) cayenne pepper
  • ¼ tsp (1 mL) ground cinnamon
  • ¼ tsp (1 mL) ground cumin
  • ¼ tsp (1 mL) ground coriander
  • ¼ tsp (1 mL) chili powder
  • ½ cup (125 mL) diced fresh tomatoes
  • ½ cup (125 mL) sodium-reduced vegetable broth
  • ½ cup (125 mL) canned coconut milk
  • 2 cups (500 mL) cauliflower, roasted
  • ¼ cup (60 mL) ground almonds
  • ⅓ cup (75 mL) Beatrice 18% Sour Cream, divided
  • 1 cup (250 mL) cooked basmati rice, for serving
  • 2 tbsp (30 mL) sliced almonds
  • 1 tbsp (15 mL) finely chopped fresh cilantro

Directions

  1. Melt butter in high-sided skillet set over medium heat; cook onion, garlic and ginger for 3 to 5 minutes or until tender. Stir in chickpeas, turmeric, garam masala, salt, pepper, cayenne, cinnamon, cumin, coriander and chili powder; cook for 2 to 3 minutes or until fragrant.
  2. Stir in tomatoes, broth and coconut milk; bring to boil. Reduce heat to medium-low; simmer for 10 to 15 minutes or until chickpeas are very tender and sauce is slightly thickened. Stir in cauliflower and ground almonds; cook for 4 to 5 minutes or until cauliflower is heated through and sauce is thickened. Reduce heat to low. Stir in ¼ cup (60 mL) of the sour cream; cook for 2 to 3 minutes or until heated through.
  3. 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 (15 mL) canola oil, and a pinch each of the salt and pepper. Roast in 425°F (220°C) oven for 15 to 20 minutes or until lightly charred in spots and tender.