Cauliflower Korma

This creamy vegan korma is an easy one-pan dinner made with chickpeas and cauliflower. Just 15 minutes prep—serve with basmati rice or naan.

Course Main Course

Cuisine Indian

Prep Time 15

Cook Time 45

Total Time 1

Servings serves

Calories 499kcal

1 head cauliflower approx. 3.3 lb; 1.5 kg, cut into large florets; leaves roughly chopped
1 large yellow onion sliced into eighths
2 tbsp vegetable oil
4 cloves garlic minced
2 tbsp fresh ginger minced
3 15 oz cans chickpeas drained and rinsed; approx. 1200g total
1 14.5 oz can diced tomatoes approx. 400g
2 13.5 oz cans coconut milk unsweetened; approx. 800ml or 568g total
¼ cup almond butter approx. 68g
2 tbsp tomato paste approx. 29g
1 tsp vegetable bouillon powder or crumble 1 stock cube; or sub with salt
2 tbsp garam masala
2 tbsp curry powder
1 tsp ground turmeric
1 tsp salt
½ tsp cayenne pepper optional

Preheat the oven to 390°F (200°C). If using convection/fan-forced, preheat to 350°F (180°C).
Place the cauliflower florets, cauliflower leaves, and sliced onion into a large roasting pan. Add the garlic, ginger, oil, garam masala, curry powder, turmeric, salt, and cayenne (if using). Toss with your hands until evenly coated.
Roast for 20 minutes, uncovered, until the vegetables begin to soften and brown lightly.
Carefully remove the tray from the oven. Add the chickpeas, coconut milk, diced tomatoes, tomato paste, almond butter, and bouillon powder. Stir everything together gently in the pan (it will be hot—use a spoon or spatula to avoid burns).
Return the tray to the oven and roast for another 20–25 minutes, or until the cauliflower is fork-tender and the sauce is thickened slightly.
Remove from the oven and let it sit for 5 minutes to settle before serving.

Spoon over cooked basmati rice or serve with warm naan. Top with vegan yogurt, slivered almonds, and fresh cilantro if desired.