Cauliflower korma with blackened raisins from Food & Wine Magazine, March 2018: The Photography Issue (page 40) by Meera Sodha

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Notes about this recipe

  • michalow on February 12, 2023

    This is a tasty and unexpected dish that I was pleased to be able to throw together with ingredients I had on hand. The sauce is quite thick, so this ends up being a fairly dry curry. I might try with a thinner, non-Greek yogurt next time. The sliced almonds got lost in the mix and could be skipped.

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