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.
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
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
Habt Ihr das Rezept ausprobiert?Lasst uns wissen ob es Euch gefallen hat