I love curries, I just love them, could be eating them everyday, summer, winter, could even be eating them cold. This is the classic korma sauce, coconut-y and creamy, and although here I choose cauliflower as the main ingredient to keep it vegan, you should try it with chicken and / or prawns.
I urge you to stock up a few spices, and take the time to make the Korma paste yourselves. First of all, you can adjust it to your preferences, secondly it will keep for a long time in an airtight jar in the fridge, so make more to have as a quick option meal for the next few weeks, and lastly, the joy and flavor you will get out of making and eating your own, could never be matched by any store bought jar. So, we will start with the paste, and then move on to the cooking of the curry, in which you basically saute a few things, add the paste, and some kind of liquid (either coconut milk, or some stock, or a combination of both), and cook your main ingredient in that sauce.
For the korma paste, you need to blend (ideally with a hand blender or a food processor) the following ingredients to a uniform thick paste (this paste is based on Jamie Oliver's from the book for beginners "Ministry of Food"):
Regarding the spices, if you are their lover, as am I, you should dry fry the seeds, and grind them to a fine powder using an electric coffee grinder, or a pestle and mortar. Alternatively substitute for their bought powder:
Cumin Seeds, 2 tsp (or ground, 1tsp)
Coriander Seeds, 2 tsp (or ground 1 tsp)
Cayenne Pepper powder, 1/4 tsp
Garam Masala powder, 2 tsp
Garlic, peeled and crushed, 1 large clove
Ginger, peeled and grated, 1 tbsp
Chilli, preferably red, 1 pc
Coriander stalks, roughly cut, 1/3 cut
Salt, 1/4 tsp at least
Olive Oil, 3 tbsp
Tomato Puree, 1,5 tbsp
Dessicated Coconut, 3 tbsp
You will need 3 tbsps of the paste for the following recipe, roughly half the amount. Keep the rest in the fridge in a glass jar.
For the curry, in a pan, over medium heat, saute:
Onion, finely diced, 1 large pc
Chilli, finely diced, 1 small pc
Ginger, finely diced, 1 tbsp
until soft. Add the korma paste (3 tbsp) and:
Coconut milk, 400 ml, 1 can
Dessicated Coconut, 1/4 tsp
and stir to mix everything well. Add
Cauliflower florets, from 1 small pc (medium sized florets, not too small)
Simmer for 20 - 30 minutes, until the cauliflower is tender but not falling apart. Garnish with:
Toasted almond flakes
Fresh Coriander leaves
and serve with rice.