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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.
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.