Korma is a mild, coconut milk–based curry, a great way to introduce more complex and fragrant spices to your cooking. Our plant-forward version is simple to prepare thanks to a few time-savvy supermarket finds, including prechopped onion and packaged cauliflower florets. To prevent the yogurt from separating in the hot liquid, stir some of the cooking liquid into the yogurt first to bring it up to temperature. If your cauliflower florets tend to be on the large side, cut them into even pieces before cooking.
1 tablespoon extra-virgin olive oil
1/3 cup prechopped onion
1/2 cup finely chopped carrot
2 teaspoons curry powder
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/4 teaspoon garam masala
2 garlic cloves, minced
2 (10-oz.) pkg. fresh cauliflower florets
2 1/2 cups organic vegetable broth (such as Swanson)
1 (7-oz.) container plain whole-milk Greek yogurt
3/4 cup frozen green peas, thawed
2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben's)
1/2 cup fresh cilantro leaves
1/2 cup roasted unsalted cashews, chopped
Calcium 8% DV
Potassium 15% DV
Added sugars 0g
How to Make It
Heat oil in a large nonstick skillet over medium. Add onion and carrot; sauté 2 minutes or until onion is translucent. Stir in curry powder and next 5 ingredients (through garlic); cook 1 minute or until fragrant. Add cauliflower; cook 5 minutes or until browned, stirring occasionally. Add broth; bring to a simmer. Cover, and cook 12 minutes or until cauliflower is tender. Remove pan from heat.
Combine 1/2 cup cooking liquid from pan and yogurt in a small bowl, stirring until smooth. Stir yogurt mixture and peas into cauliflower mixture.
Heat rice according to package directions. Place 2/3 cup rice in each of 6 bowls. Top each serving with 1 cup cauliflower mixture, about 1 1/2 tablespoons cilantro, and 1 1/2 tablespoons cashews.
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