This flavorful Cashew Cauliflower Korma is a must-try if you love Indian food but looking for a lighter, healthier alternative. It’s surprisingly dairy-free, yet so rich and creamy, you’d be tempted to lick your plate 😉
The key to all that richness is CASHEW CREAM. You can easily make your own with 3 ingredients: raw cashews, water, and lemon juice. I suggest soaking the cashews for a couple of hours in warm water or at least 15 minutes in hot water to soften them up before adding to the blender. If you have a powerful blender (like a Vitamix), you can get away with soaking and still get a silky smooth sauce though. I also love adding a bit of coconut milk to enhance the flavors and make the dish ultra-creamy.
I used crispy tofu cubes as the main source of protein here and it worked like a charm. Make sure to pat dry the tofu block and press it well to squeeze as much of the water out as possible before slicing into cubes. This will ensure that your tofu cubes get super crispy around the edges as you saute them in a bit of oil. I’m planning on trying tempeh next time. If you’re not vegan, feel free to experiment with Indian paneer, chicken, or even shellfish. I bet they’ll all be amazing in there!
I love loading up curries and stews with as many vegetables as possible. Cauliflower is my favorite to use in the dish. I’ve also added spinach, mushrooms, green peas, and potatoes and they all worked pretty well with the sauce.
The list of ingredients here is quite longer than my usual recipes. But please don’t freak out! It’s still a very simple dish to make. Most of the ingredients are spices that I highly recommend using to achieve that deliciously mild spicy flavor and the dreamy aroma. Make sure you use fresh, high-quality, and preferably organic spices though for best results.
Top it with fresh cilantro, parsley, or basil, and some raw or toasted cashews for an added crunch. I love serving it with a side of quinoa, brown rice, or Indian naan for a cozy and comforting lunch or dinner.
Can’t wait for you to try this heavenly Cashew Cauliflower Korma soon! If you’re a fan of Indian-inspired meals loaded with veggies, you might want to check out this Spicy Broccoli Dal as well. Please leave a comment if you try any of my recipes or tag me in your photos @nutriholist #nutriholist on Instagram or Facebook so I can see and share them. XO
Cashew Cauliflower Korma
Ingredients
- 15 oz extra-firm tofu
- 1 tablespoon avocado oil
- 1 onion chopped
- 4 cloves garlic grated or crushed
- 1 inch fresh ginger grated or finely chopped
- 1 teaspoon garam masala
- 1 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 2 tablespoons tomato paste
- 1 medium head of cauliflower cut into florets
- 1 cup coconut milk
- 1 1/4 cup raw cashews divided {See Notes}
- 1 cup water
- 1/2 lemon juiced
- Sea salt and black pepper to taste
- Cilantro, parsley, or basil for garnish
Instructions
- Drain the block of tofu, pat dry, press with a clean towel, and cut into 1-inch cubes.
- Heat oil in a non-stick skillet over medium. Add tofu cubes and sauté for about 10 minutes on all sides until golden brown. Set aside on a paper towel to drain the oil.
- In the same pan sauté the chopped onion for about 5 minutes over medium-low until soft and golden in color. Add a bit of water if the pan dries out. Add garlic and ginger and sauté for another minute. Add the spices and sauté for 1-2 more minutes until fragrant. Add tomato paste and a splash of water and stir to combine.
- Mix in the chopped cauliflower florets and stir to coat with the spices. Pour the coconut milk, cover, and bring to a gentle boil over medium-high. Then reduce heat to medium-low and let it cook for about 10 minutes while you prepare the cashew cream.
- For the cashew cream, add 1 cup cashews to a high-speed blender. Reserve the remaining 1/4 cup for topping. Add water and lemon juice to the blender and blend until smooth.
- Add the sautéed tofu cubes and the cashew cream to the skillet, season to taste with sea salt and black pepper, and let it simmer for about 10 minutes until the sauce thickens.
- Top with reserved cashews and fresh herbs like cilantro, parsley, or basil and enjoy with a side of quinoa, rice, or naan.
do you know the calorie count? I love your recipe!