Chickpea Cauliflower Korma with Sweet Potato and Spinach

Posted on Mar 31, 2017

Chickpea Cauliflower Korma with Sweet Potato and Spinach

Chickpea Cauliflower Korma with Sweet Potato and Spinach 


If you love Indian food then I’m sure you are going to love this cauliflower korma. Kormas are my favorite Indian dish. I just love the creamy cashew-based sauce. Just by writing this I’m getting hungry again…. A must try if you ask my hubby and I. WE also have a friend living with us for a while and he loved it too.

Happy bellies = happy faces = happy me!!!


Ingredients (serves 3-4)


For the paste

  • 1 tbsp garam masala
  • 1 tbsp cumin seeds
  • 3-4 cardamon pods, slightly crushed
  • 1 tbsp coriander seeds
  • 3-4 cloves of garlic
  • 2-inch fresh ginger or 2 tbsp fresh grated ginger
  • 1 Thai chili, or to taste
  • ¼ cup roasted, unsalted cashew nuts
  • 3-4 tbsp extra-virgin coconut oil, melted
  • 1-inch or 1 tbsp fresh grated turmeric (or 1 tsp turmeric powder)


ALSO READ: Refined Coconut Oil vs Virgin Coconut Oil




For the korma

  • 2-2.5 cups cauliflower florets
  • 2-2.5 cups sweet potato, chopped
  • ¾ roasted, unsalted cashew nuts
  • ¾ cup onion, chopped
  • 2 cups tomatoes, chopped
  • 3 cups kale, chopped
  • 1.5 cup cooked chickpeas (½ cup dried = 1.5 cup cooked = 1 15 oz can drained)
  • 2 cups water
  • 1 cup unsweetened coconut milk
  • ¾ cup freshly chopped parsley or cilantro


ALSO READ: Chickpea 101: How To Soak, Sprout, Cook, and Freeze Chickpeas




For the paste

  1. In a dry pan on gentle heat, toast cumin seeds, coriander seeds, garam masala, and cardamom until fragrant. Toss while cooking to avoid burning.
  2. In a small blender or food processor, blend toasted herbs. Add the other paste ingredients and process until a smooth paste. Add more oil if needed. Set aside.






For the korma

  1. Heat cooking oil over medium heat. Saute onion for 2-3 minutes, Stir regularly.
  2. Stir in the paste and cook for 1 minute more before adding the cauliflower, sweet potato, tomatoes, and water. Stir well, reduce heat, cover, and simmer for 15 to 20 minutes. Or until the potatoes are soft. Stir occasionally and add more water if needed.
  3. When softened, add kale, chickpeas, and coconut milk. Still well and cook uncovered for 5 minutes or until cooked through.
  4. Lastly, remove from heat and add chopped parsley or cilantro. Stir well and serve.







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  1. Thank you for your dedication on helping individuals maintain their health, and for all of the great recipes and chock full of nuts on health tips. You are appreciated.


    Post a Reply
    • Thanks Deb for your kind words. Much appreciated! Have a great and healthy weekend!

    • Thanks, Brittney! Was very yum indeed. Making this again.

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