Shahi Gobi Kurma/Cauliflower Coconut Curry (vegan)

Shahi Gobi Kurma/Vegan Cauliflower Coconut curry is a creamy, turmeric infused Indian curry with exotic spices and coconut in a cashew based (hence the name “Shahi” or “royal”) creamy gravy.  This dish, fit even for the royals, is a lovely accompaniment with any Indian flat bread or even rice, pulao, biryani etc.

Kurma or Korma or qurma, whatever you may choose to call it, is a thick vegetable or meat or chicken curry with either yogurt or cream base and a plethora of spices as aromatics.  Whichever spice you use, korma gets its distinct aroma from the combination of spices used.

Cauliflower or gobi as we call it in India, is one vegetable which has remained very trendy to cook and eat.  Internet and all the food blogs have exploded with recipes using this mild vegetable as a low-carb substitute for rice or potatoes.

What with cauliflower-crust pizzas, cauliflower burger buns (yes, burger buns made just with cauliflower), everyone is having fun using this vegetable in any way they can.  I find it totally mild to eat, so you will find me spicing it up in tandoori gobi tikkas , aloo gobi or most times spiced chickpea flour batter dipped cauliflower fritters or bhajias or pakoras (I will share this easy recipe someday soon!!) and now, Shahi Gobi Kurma!

Without onions or garlic used, it is a great dish to make during the days you avoid eating onions and garlic (Indians normally avoid consuming garlic, onions or any meat, chicken or fish during certain auspicious days of the year). You may choose to add these if you prefer in the seasoning.

This easy exotic Indian dish has been made totally vegan by using coconut and cashews as the base for the gravy. Instead of blanching the cauliflower florets, they have been roasted on a pan with some oil to get a slightly seared or charred flavor (yum yum!!) before dumping them in the coconut-cashew paste along with green peas (for additional crunch, color and texture) and a seasoning of cumin, coriander , turmeric and hing.

A simple quick boil, a mild shower of either crushed kasoori methi/dried fenugreek leaves or chopped cilantro and shahi gobi kurma is ready to dive into. Enjoy it with naan, puris, roti, parathas or even toasted bread or just some plain rice or even any biryani or fried rice.

Here is the easy kurma recipe to relish during your next meal.

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Yum

Shahi Gobi Kurma/Spicy Cauliflower Coconut Curry (vegan)

Prep Time: 15 minutes

Cook Time: 30 minutes

Serving Size: 2-3

SHAHI GOBI KURMA/KORMA - Vegan, creamy coconut and cashew based cauliflower and peas kurma with no onions or garlic.

Ingredients

• 2 cups cauliflower florets
• ½ cup green peas (fresh or frozen)
FOR THE COCONUT MASALA:
• ½ cup grated coconut
• 3 to 4 green chilies/jalapenos, according to your heat level
• 7 to 8 cashew nuts
• 1 teaspoon jeera/cumin seeds
• 2 cloves
• ½ inch piece cinnamon stick
• 1 inch piece ginger
• For the seasoning:
• ½ teaspoon jeera/cumin seeds
• ¼ teaspoon hing/asafetida
• 1 green cardamom
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• ¼ to ½ teaspoon turmeric powder
• 3 tablespoons cooking oil or ghee
• Salt to taste

Instructions

1. Wash cauliflower florets in plenty of water, drain.
2. In a saucepan, heat 1 tablespoon oil/ghee and sauté the florets on high heat with a little salt for about 2 to 3 minutes till slightly soft and seared. Keep aside.
3. If using fresh peas, boil in a little water till soft and cooked. Drain and keep aside. Do not throw the cooked water; you can use it to dilute the gravy in the curry.
TO MAKE THE COCONUT PASTE:
4. In a small blender jar, add coconut, green chillies, cloves, cashew, cinnamon and ginger and blend to a fine paste with a little water.
TO MAKE THE SHAHI CAULIFLOWER KURMA:
5. In a deep saucepan or kadai, heat 2 tablespoons oil/ghee.
6. Once the oil is hot, add cumin seeds, hing/asafetida, turmeric powder, cardamom, coriander powder and cumin powder and sauté for a few seconds on medium low. Take care not to burn the spices.
7. Add the coconut paste.
8. Fry the coconut paste on medium low till you get a good aroma and you can see a little bit of oil oozing out from the sides.
9. Immediately, add the seared cauliflower and cooked peas along with about 1 to 1 ½ cups of water (use the water used to cook the peas if you were using fresh peas).
10. Add salt to taste and bring to a boil.
11. Lower the heat and cook covered for about 2 to 3 minutes for all the spices to permeate into the whole curry.
12. Add more water in between if you feel the curry is getting dry. Make it as thick or thin as you want.
13. Once the vegetables are cooked but still just tender (you need a bite in the cauliflower), remove from heat.
14. Add crushed fenugreek leaves or finely chopped coriander leaves/cilantro.
15. Serve hot turmeric infused Shahi Gobi Kurma/Korma with any Indian flat bread like roti, parathas, chapattis, naan etc. It tastes great with toasted bread or just plain cooked rice or any biryani too.

Notes

Along with cauliflower, you can add potatoes, green beans, carrots etc. for a no onion-no garlic vegetable kurma.

If you cannot use grated coconut, you can substitute with coconut milk along with some cashew nut paste for thickness.

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How to make Shahi Cauliflower Kurma with step-by-step method:

• Wash cauliflower florets in plenty of water, drain.

• In a saucepan, heat 1 tablespoon oil/ghee and sauté the florets on high heat with a little salt for about 2 to 3 minutes till slightly soft and seared.  Keep aside.

• If using fresh peas, boil in a little water till soft and cooked. Drain and keep aside. Do not throw the cooked water; you can use it to dilute the gravy in the curry.
  

  To make the coconut paste:

• In a small blender jar, add coconut, green chillies, cloves, cashew, cinnamon and ginger.

• Blend to a fine paste with a little water.

To make the Shahi Cauliflower Kurma:

• In a deep saucepan or kadai, heat 2 tablespoons oil/ghee.
• Once the oil is hot, add cumin seeds, hing/asafetida, turmeric powder, cardamom, coriander powder, cumin powder and curry leaves; saute for a few seconds on medium low. Take care not to burn the spices.

• Add the coconut paste.

• Fry the coconut paste on medium low till you get a good aroma and you can see a little bit of oil oozing out from the sides.

• Immediately, add the seared cauliflower and cooked peas along with about 1 to 1 ½ cups of water (use the water used to cook the peas if you were using fresh peas).
• Add salt to taste and bring to a boil.

• Lower the heat and cook covered for about 2 to 3 minutes for all the spices to permeate into the whole curry.
• Add more water in between if you feel the curry is getting dry. Make it as thick or thin as you want.
• Once the vegetables are cooked but still just tender (you need a bite in the cauliflower), remove from heat.
• Add crushed fenugreek leaves or finely chopped coriander leaves/cilantro.

• Serve golden yellow, hot turmeric infused Shahi Gobi Kurma/Korma with any Indian flat bread like roti, parathas, chapattis, naan etc. It tastes great with toasted bread or just plain cooked rice or any biryani too.

• Enjoy!!!!

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