Vegetable Korma

Cut cauliflower into bite-sized florets, slice carrots, and mince garlic and ginger. Dice the onion and have all vegetables ready.

Heat ghee or coconut oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes until softened and translucent.

Stir in minced garlic and ginger, cooking for 1 minute until fragrant.

Add garam masala, turmeric, cumin, and coriander. Stir constantly for 30 seconds to bloom the spices and release their oils.

Pour in coconut milk and vegetable broth, stirring well to combine. Bring to a simmer.

Add cauliflower florets and sliced carrots. Reduce heat to medium-low and simmer, uncovered, for 12–15 minutes until vegetables are tender-crisp.

Whisk the Greek yogurt with a splash of the warm curry liquid to temper it, then stir the yogurt mixture back into the pot to create a creamy sauce. Do not boil.

Add peas and fresh spinach, stirring gently until the spinach wilts, about 2 minutes.

Taste and season with salt and black pepper to your preference.

Ladle korma into bowls and serve hot over steamed basmati rice, jasmine rice, or with warm naan bread. Garnish with fresh cilantro or parsley if desired.