Quick & Spicy Cauliflower Korma

This quick cauliflower korma is the perfect main dish when you're feeling a little Bollywood. It is spicy so I suggest pairing this dish with yogurt and a grain or squash to sweeten and calm the heat factor. Add Tofu, Chickpeas, or Chicken if you're feeling creative!

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Servings: 4

Prep Time: 00:10

Cook Time: 00:45

Main Ingredients

2 tbsp coconut oil

1 tbsp mild or hot curry powder

1 to 2 tsp garam masala

1 to 2 tsp sea salt

1 cup chopped carrots

1 chopped onion

3 cloves chopped garlic

1 thumb-sized piece of ginger minced or grated

1 14oz can of coconut milk (lite or regular, depending on how thick you want this to be)

1 can diced tomatoes

1 small head of cauliflower, cut into bite-sized florets

1 tbsp lemon juice

chopped fresh mint or cilantro (optional)

cooked brown rice, quinoa or green lentils (optional)

cooked spaghetti squash (optional)

canned or cooked chickpeas


1In a large pot, heat oil over medium heat; add spices, salt, carrots, onion, ginger and garlic. Sauté for 10 minutes.

2Add tomatoes and coconut milk; bring to a boil, reduce to medium, cover, and cook for 15 to 20 minutes, until vegetables are very tender.

3Transfer to a blender or food processor (or use an immersion/stick blender); purée until smooth.

4Add back to pot along with cauliflower, and lemon juice. Add chickpeas now if using.

5Bring to a boil, reduce to medium, cover, and cook until cauliflower is extremely tender (about 15 minutes).

6Serve hot with optional brown rice, quinoa, spaghetti squash, and/or lentils.

7Top with mint and/or cilantro.

Additional Notes

Inspired by Yummy Beet's Quick Tofu Cauliflower Korma recipe over at

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