MAIN Cauliflower Korma with Toasted Almonds




Yield 4-6 servings

A perfect meal for all of you plant-based eaters out there!  Korma is a nut-based sauce made creamy by the addition of coconut milk.  I love cooking mine slowly with cauliflower and chickpeas, plus sprinkling some toasted almonds on top for garnish.  This can be made in your slow cooker, too!  Just add all ingredients and cook on low for 4-6 hours.


1 yellow onion, sliced into slivers

4 cloves garlic, sliced thinly

2 tsp garam masala seasoning *found online or in specialty stores, can be skipped (or you could use the Masala Simmer Sauce--just use 1 cup)

1-2 Tbsp curry powder, depending on preference

1 tsp ground coriander

2 tsp vegetable oil or coconut oil

1 cup blanched almonds

2 cans coconut milk

1 tsp brown sugar

Water or broth as needed

1 head cauliflower, cut into florets

1 can chickpeas, drained and rinsed

2 cups rice, cooked

½ cup toasted almonds, chopped

½ bunch cilantro, rinsed and chopped

1 lime, sliced into wedges



If you can find it in the Indian cooking section, splurge on a Korma cooking sauce (jarred) and add in place of the Garam Masala seasoning.  Use 1 cup and add to the other wet ingredients.

Courses dinner

Recipe by Vie at