Cauliflower and Chickpea Korma with Cashew, Coconut & Saffron

A vegetarian autumn dish with a mild flavour, paired with a New Zealand wine featuring lychee, ginger and a subtle sweetness

A New Zealand wine turns this vegetarian korma into a real treat for chilly October evenings. Golden-brown roasted cauliflower florets and tender chickpeas are nestled in a silky sauce made from cashew nuts, coconut milk and saffron. Cardamom, cinnamon, cumin and fresh ginger lend it warmth without being spicy. The korma is creamy, slightly sweet and rich in flavour – a comforting dish that will leave even meat-eaters feeling full and happy. It can be made in a single saucepan, takes just over half an hour on the hob and tastes even better the next day. Serve with fragrant basmati rice, warm naan and a cool raita. An aromatic white wine with a subtle sweetness rounds off the dish and brings out the flavours of the spices.

Ideal wine pairing: Whitehaven Marlborough Gewürztraminer (Marlborough, New Zealand)

Aromas of rose petals, orange blossom and a hint of fresh ginger fill the nose. On the palate, this white wine reveals lychee, clover honey and ripe citrus fruit, accompanied by a silky texture resulting from its ageing in stainless steel tanks and maturation on the fine lees. With 19.6 grams of residual sugar, it is off-dry, whilst the low acidity of 4.4 grams makes it soft and round. This is exactly what a korma needs: the residual sweetness gently balances the warmth of cardamom, cinnamon and ginger; the notes of rose and lychee complement the saffron and coconut milk; and the hint of honey mirrors the sweetness of the roasted cashews. The fresh ginger in the glass complements the ginger in the sauce, whilst the citrus notes keep the creamy sauce lively. The wine was awarded a silver medal at the Mundus Vini Spring Tasting 2026. With 14 per cent alcohol, it has enough body to stand up to this rich dish. Serve it well chilled at 10 to 12 degrees in a white wine glass.

The recipe:

Cauliflower and Chickpea Korma with Cashew, Coconut & Saffron

This vegetarian korma combines roasted cauliflower florets and chickpeas with a creamy sauce made from soaked cashew nuts, coconut milk and saffron. Onion, garlic and ginger are gently fried and seasoned with cumin, coriander, turmeric, cinnamon and cardamom. The cashew nuts are puréed, giving the sauce a silky texture without the need for any cream. The cauliflower is browned in a pan beforehand, ensuring it remains al dente and full of flavour. The recipe serves two, is easy enough for beginners to master, and is mild enough for everyone at the table. Serve with basmati rice, naan and a cool raita with cucumber and mint.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Soaking time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Vegetarian

Cuisine Nordindisch

Servings 2 people

Calories 680 kcal

Equipment

• 1 Große Pfanne mit Deckel
• 1 Mixer oder Pürierstab
• 1 Kleine Schüssel zum Einweichen
• 1 Scharfes Küchenmesser
• 1 Schneidebrett
• 1 Feine Reibe
• 1 Mörser

Ingredients

  

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FOR THE KORMA:

• 400 g cauliflower florets
• 240 g Chickpeas Drained weight, straight from the tin
• 1 Onion
• 2 garlic cloves
• 2 cm fresh ginger
• 3 A tablespoon of coconut oil
• 1 1 tablespoon of tomato paste
• 1 teaspoon of cumin
• 1 teaspoon of ground coriander
• 1/2 teaspoon of turmeric
• 1/2 teaspoon of cinnamon
• 3 Kardamomkapseln
• 1 A pinch of saffron threads
• 150 ml vegetable broth
• 200 ml coconut milk
• Juice from 1/2 lemon
• Salt

FOR THE CASHEW SAUCE:

• 60 g Cashew nuts
• 100 ml warm water

FÜR DIE RAITA:

• 150 g Plain yoghurt
• 1/2 cucumber
• 1 EL chopped mint
• Salt

FOR SERVING:

• 20 g Cashew nuts
• 2 tbsp fresh cilantro
• 1 EL Coconut Flakes
• 1 Tablespoon of coconut milk

Instructions

 

PREPARATION:

• Soak the cashew nuts (60 g) in warm water (100 ml) for 30 minutes.
• Divide the cauliflower (400 g) into small florets.
• Drain and rinse the chickpeas (240 g).
• Finely dice the onion (1), chop the garlic (2 cloves) and finely grate the ginger (2 cm).
• Crack open the cardamom pods (3) in the mortar and finely crush the seeds.
• Soak the saffron threads (1 pinch) in 2 tbsp of warm water.
• To make the raita, grate the cucumber (1/2), squeeze out the excess liquid thoroughly and mix with yoghurt (150 g), mint (1 tbsp) and salt, then chill.
• Roughly chop the cashew nuts (20 g) for garnishing.

COOKING STEPS:

• Heat half the coconut oil (1.5 tbsp) in a large frying pan over a medium to high heat.
• Fry the cauliflower florets for 6 minutes, turning them occasionally, until golden brown; season lightly with salt and remove from the pan.
• Toast the chopped cashew nuts in a dry frying pan for 2 minutes, then set them aside.
• Add the remaining coconut oil (1.5 tbsp) to the pan and fry the onion for 6 minutes until translucent.
• Add the garlic and ginger and fry for 1 minute.
• Add cumin (1 tsp), coriander (1 tsp), turmeric (1/2 tsp), cinnamon (1/2 tsp) and cardamom, and toast for 30 seconds until they release their aroma.
• Stir in the tomato purée (1 tbsp) and fry for 1 minute.
• Blend the soaked cashew nuts with the soaking water in a food processor until smooth.
• Add the cashew cream, vegetable stock (150 ml) and coconut milk (200 ml) to the pan and stir.
• Add the saffron along with the soaking water and leave the sauce to simmer for 8 minutes over a low heat.
• Add the cauliflower and chickpeas to the sauce.
• Put the lid on and cook for 12 minutes, until the cauliflower is cooked but still has a bit of bite.
• Season to taste with lemon juice and salt.

SERVE:

• Spoon the korma into deep bowls.
• Garnish with a swirl of coconut milk (1 tbsp).
• Sprinkle with roasted cashew nuts, coconut flakes and fresh coriander.
• Die Raita separat in einer kleinen Schale reichen.
• Serve with the rice and naan.

SIDE DISHES:

• Fragrant basmati rice
• Warm naan with garlic butter
• Cucumber and Mint Raita

Nutrition

Calories: 680kcalCarbohydrates: 54gProtein: 21gFat: 42g

Keyword Cashew and Coconut Sauce, Cauliflower Korma, Chickpea Korma, Fall Recipe, Gewürztraminer, Korma, October recipe, vegetarian curry, Wine from New Zealand, Wine to go with korma

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