Cauliflower Chickpea Korma Food

CAULIFLOWER KORMA CURRY

Steps:

• Pre-heat the oven to 200ºC/400ºF.
• Combine all the ingredients for the roasted cauliflower and mix well.
• Spread the spiced cauliflower onto a lined baking sheet then place in the oven and roast for 30 minutes or until the cauliflower is caramelized and fork tender.
• In the meantime, soak the cashews in boiling water for 10 minutes.
• Sauté the onion, garlic and ginger in the butter until soft and fragrant. Add the spices and cook for another minute.
• Drain the cashews then transfer to a blender with the onion mixture, stock and cream.
• Blend until smooth then pour into a saucepan and season with salt, pepper and sugar.
• Add the roasted cauliflower and allow to simmer gently for 10 minutes.
• Adjust the seasoning and serve with rice, naan and toasted cashews.

CAULIFLOWER CHICKPEA KORMA

Steps:

• 1. To a heat-proof bowl, add cashews and enough boiling water to cover. Let stand for 30 to 45 minutes. Drain, reserving 2 tbsp soaking water. 2. Meanwhile, heat a Dutch oven or large heavy-bottomed saucepan on medium-low. Add coriander, cumin, garam masala, turmeric, paprika and cayenne pepper and cook, stirring often, until fragrant, about 2 minutes. Transfer to a food processor. 3. To food processor with spices, add cashews and reserved soaking water and process until finely ground. Add chile peppers, 3 tbsp strained tomatoes, cilantro, ginger, garlic and salt. Pulse, stopping to scrape down side of bowl, until a smooth paste forms, 2 to 3 minutes. Set aside. 4. Wipe out Dutch oven. In Dutch oven on medium-low, heat oil. Add onion and cook, stirring often, until soft and light golden, 6 to 7 minutes. Stir in cashew mixture, cauliflower, carrot and chickpeas. 5. Add broth and remaining strained tomatoes; bring to a boil. Reduce heat to a gentle simmer and cook, stirring occasionally, until cauliflower and carrot are tender, 10 to 12 minutes. Remove from heat; gradually stir in yogurt, a spoonful at a time, until smooth. Garnish with additional cilantro.

CAULIFLOWER CHICKPEA CURRY

Steps:

• Toss with the herbs and serve: Remove from heat. Toss with fresh chopped cilantro and minced mint. Serve with rice or rice pilaf . If you want, dollop a little sour cream or plain yogurt over it (non-vegan option).

CAULIFLOWER AND CHICKPEA CURRY

Steps:

• Heat oil in a skillet over medium-high heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion starts to turn golden brown, 10 to 15 minutes more.
• Increase heat to medium-high and stir in cauliflower. Add 1/4 cup water. Cover and steam for 2 minutes. Add carrots and another 1/4 cup water; cover and steam until water evaporates, 2 to 4 minutes.
• Stir in garlic, ginger, curry powder, cumin, coriander, cinnamon, and cayenne. Cook and stir until fragrant, about 1 minute. Add tomatoes, remaining 1/2 cup water, cilantro, and 1 teaspoon salt. Cook over medium-high heat until vegetables are tender and extra water has evaporated, 15 to 20 minutes.
• Stir in chickpeas and raisins. Cook until heated through, 2 to 3 minutes. Taste and adjust for salt, if needed.