Cauliflower Korma

Ingredients

• 1 head Cauliflower,cut into florets
• 240 ml Coconut milk, low-fat
• 1 tbsp Fresh lemon juice
• 3 tsp Curry powder, hot or mild, depending on taste
• 2 tsp Garam Masala
• 1 tsp Sea salt
• 1 tbsp Olive oil
• 1 head White onion, chopped
• 4 clove Garlic clove, minced
• 1 1/2 tbsp Ginger root, minced
• 1/4 tsp Cayenne pepper
• 410 g Canned tomatoes, chopped
• 350 ml Vegetable broth, bouillon or consomme, low sodium
• 3 tbsp Almond butter, unsalted, unsweetened
• 60 ml Nature greek yogurt
• 60 ml Coriander (cilantro) leaves, fresh

Method

1. Place cauliflower in a large bowl. Add ⅓ cup coconut milk, lemon juice, 1 tsp. curry powder ½ tsp. garam masala, and ¼ tsp. salt. Toss to fully coat florets, and let stand at room temperature for 10 to 15 minutes.
2. Transfer cauliflower to a baking sheet lined with baking paper. Bake it until soft and crisp on the edges.
3. Meanwhile, heat oil in a large sauté pan over medium-high. Once hot, add onions; cook 5 to 6 minutes, stirring occasionally, until soft. Add garlic, ginger, remaining 2 tsp. curry powder, 1 ½ tsp. garam masala, and cayenne. Cook for 2 to 3 more minutes, stirring often, until aromatic. Add tomatoes, broth, almond butter, remaining coconut milk, and ¾ tsp. salt; whisk well to combine. Bring mixture to a low boil and add cauliflower florets. Reduce heat and gently simmer, uncovered, until the sauces reduces and starts to thicken, about 15 minutes.
4. Place yogurt in a medium bowl. Gradually add 3 to 4 Tbsp. of the korma sauce, stirring in between each, to temper yogurt and prevent it from breaking once it's introduced to the hot sauce. Remove pan from heat and stir in yogurt mixture and cilantro. Taste and adjust seasonings as needed . Garnish with slivered almonds, and serve korma over rice or quinoa.