Best Raw Cauliflower Korma Recipes

RAW CAULIFLOWER KORMA

Raw Cauliflower Korma image

I found this recipe on GoneRaw.com written by KatyUK. I have changed it a bit to my tastes but is raw and awesome!

Provided by brokedownrage

Categories One Dish Meal

Time 10m

Yield 2 , 2 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup carrot
1/2 cup onion
2 tablespoons water
2 tablespoons mild curry powder
1 teaspoon chili powder
1/4 cup cashew nuts
1/4 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1 chopped tomato
2 dates
1/2 head cauliflower
1/4 cup golden raisin

Steps:

To make the base: Chop cauliflower into small pieces, add raisins and mix. Set aside.
To make sauce: Put all remaining ingredients in a blender and mix at a high speed until combined and sauce-like - add more water (or some raw nut milk) if required.
To serve: Pour sauce over cauliflower and eat! (You could pour over any mix of chopped veggies!) The curry sauce is so good!
Tips: Recipe Editor would not let me add to the prep notes that above so I will add it here, before adding to the blender it will help if you chop all the veggies and dates!

Nutrition Facts : Calories 278.1, Fat 9.6, SaturatedFat 1.9, Sodium 195.5, Carbohydrate 47.7, Fiber 10.1, Sugar 25.2, Protein 8.5

CHICKEN CAULIFLOWER KORMA

Chicken Cauliflower Korma image

This is a mild creamy curry with loads of flavour. Perfect as a low-carb meal on its own, or serve it over a bed of rice.

Provided by Kitchen Kitty

Categories World Cuisine Recipes Asian Indian

Time 45m

Yield 6

Number Of Ingredients 21

Ingredients

2 tablespoons ghee (clarified butter)
1 onion, diced
4 cloves garlic, minced
1 ½ tablespoons curry powder
2 ½ teaspoons ground cumin
2 teaspoons minced fresh ginger root
1 ½ teaspoons salt
1 ¼ teaspoons ground turmeric
¾ teaspoon ground cardamom
¼ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
⅛ teaspoon ground nutmeg
2 skinless, boneless chicken breast halves - cubed
3 carrots, cubed
1 (14 ounce) can coconut milk
¼ cup ground cashews
2 tablespoons tomato paste
1 head cauliflower, chopped
1 cup frozen peas
1 red bell pepper, chopped
½ cup heavy whipping cream

Steps:

Heat ghee in a large pot over medium heat; cook and stir onion until tender, about 5 minutes. Stir garlic, curry powder, cumin, ginger, salt, turmeric, cardamom, cinnamon, cayenne pepper, and nutmeg into onion; cook and stir until fragrant, about 1 minute.
Stir chicken into onion mixture; cook for 2 minutes. Stir carrots, coconut milk, cashews, and tomato paste into chicken mixture; simmer for 5 minutes. Stir cauliflower into chicken mixture; simmer, covered, until vegetables are tender and chicken is cooked through, about 5 minutes.
Stir peas, red bell pepper, and cream into chicken mixture; reduce heat to low, cover, and simmer until heated through, about 10 minutes.

Nutrition Facts : Calories 402 calories, Carbohydrate 24.3 g, Cholesterol 59.6 mg, Fat 29.5 g, Fiber 7.5 g, Protein 15.3 g, SaturatedFat 20.4 g, Sodium 775.9 mg, Sugar 8.8 g

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