Made with AI
Spicy Creamy Cauliflower, Potato and Pea Korma
55 min 674 kcal per serving Medium
Ingredients
4 Servings
- Cauliflower florets1000 g
- Green peas400 g
- Unsalted almonds120 g
- Plain whole-milk yogurt400 g
- Vegetable oil2 tablespoons
- Yellow onion, diced300 g
- Tomatoes, chopped400 g
- Garlic, minced20 g
- Fresh ginger, grated20 g
- Red chili peppers, minced30 g
- Korma spice blend25 g
- Potatoes, peeled and cubed800 g
- Salt6 g
Instructions
- 1
Steam or parboil the cubed potatoes for 8–10 minutes, until partially tender. Add the cauliflower florets and steam for another 5 minutes. The vegetables should remain slightly firm; set them aside.
- 2
Finely grind the unsalted almonds in a food processor. Stir the ground almonds into the yogurt until smooth, then allow the mixture to come close to room temperature.
- 3
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Add the diced onion and cook for 8–10 minutes, stirring regularly, until soft and golden.
- 4
Add the minced garlic, grated ginger, and minced red chili peppers. Cook for 1–2 minutes, stirring continuously, until fragrant.
- 5
Add the korma spice blend and cook for 30 seconds. Stir in the chopped tomatoes and salt, then cook for 8–10 minutes until the tomatoes soften and form a thick sauce.
- 6
Reduce the heat to low. Gradually stir in the almond-yogurt mixture, adding it a little at a time and stirring constantly to prevent the yogurt from separating.
- 7
Add the partially cooked potatoes and cauliflower. Fold gently until the vegetables are evenly coated in the creamy korma sauce.
- 8
