Smoky Cauliflower & Pea Korma

Ingredients

• 1 large head cauliflower, cut into florets
• 1 tbsp smoked paprika
• 1 tsp cumin
• 1 tsp coriander
• 1 tbsp oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 inch ginger, grated
• 1 can (14 oz) coconut milk
• 1 cup frozen peas
• 1 tsp turmeric
• 1 tsp garam masala
• 1/2 cup plain yogurt
• Salt to taste
• Fresh mint leaves, for garnish
• 1/4 cup chopped red onion
• 1/4 cup black sesame seeds
• 1 cup basmati rice

Instructions

1. Toss cauliflower florets with smoked paprika, cumin, coriander, and oil. Roast on a baking sheet at 400°F for 20-25 minutes until golden and tender.
2. In a large pan, heat oil over medium heat. Sauté onion until soft, then add garlic and ginger, cooking for 1 minute.
3. Stir in turmeric, garam masala, and salt, cooking for 30 seconds to release aromas.
4. Add coconut milk and bring to a simmer. Add peas and cook for 5 minutes.
5. Stir in roasted cauliflower and yogurt. Simmer gently for 5-7 minutes until sauce thickens slightly.
6. Serve over cooked basmati rice, garnished with mint, red onion, sesame seeds, and a drizzle of yogurt.