Gulpea Korma, an Afghan cauliflower curry recipe cooked in a blend of warm and inviting spices. This simple and healthy dish is both comforting and flavorful, and often enjoyed with white rice as a satisfying side.
Want to make the most amazing Gulpea Korma? Follow our easy step-by-step process!
Gulpea Korma is an Afghan Cauliflower Curry that is such an amazingly healthy dish that really shows you the bold flavors of Afghanistan! Let’s be honest, growing up, I did not like this dish because as a kid, it just looked weird. But now that I have grown up, I have truly loved making this dish for me and my family because of how hearty this dish can be. The onions, garlic and spices all combining together with the cooked cauliflower makes this recipe a MUST TRY!
The blends of seasonings really make or break this recipe. The tomato paste mixing with coriander, chili powder, and turmeric, which really bring out the beautiful spices of Afghanistan. The cauliflower is the star of this dish and allowing it to simmer in the beautiful red/orange curry that forms, melds all the flavors together.
Such warm hospitality with this comfort dish and garnishing it with cilantro or green onions adds another level to the recipe. Come celebrate Afghan culture with us and grab a plate because we’re about to dig in!
Tips on Making The Best Gulpea Korma
Fresh Cauliflower: This one should be obvious because the cauliflower is the star of the dish! Get fresh cauliflower because it will make a world of difference. Get a cauliflower head that is firm but perfectly packed florets. Don’t get one that is visibly wilting or has different colors. The fresher the better!
Saute Everything Well: Take your time here when you’re sautéing the onions and garlic. Let them get soft and golden brown before adding to it. Build that flavorful base!
Spice Balancing: Adjust your coriander, chili powder, salt, turmeric and pepper accordingly. It’s all about preference but we included a perfect base that we tested out thoroughly! Go with your gut or go with ours! Either way, it’ll be delicious!
Be Careful Not to Overcook Cauliflower: This is pretty hard to do but not impossible. Try not to overcook the cauliflower. We don’t want it to be too mushy. Be mindful here and just let it get tender but still have a tiny bit of a bite to it. Don’t want to lose that texture!
Homemade Tomato Paste Makes a Difference: Look, we get it, we don’t have time for this either haha. But making your own tomato paste does make a difference here. You could consider using fresh tomatoes and preparing your own. We don’t really know how to do that but if you do, we recommend doing that! :p
Garnishing: As always, the most consistent tip we can give you is garnishing your Gulpea Korma is essential here. Use cilantro and fresh parsley for the best! Toasted almonds also works great or of course some simple lemon juice.
Gulpea Korma Ingredients
- 1 tbsp Oil
- 1 Onion (diced)
- 2 tsp Garlic (minced)
- 3 tbsp Tomato Paste
- 1 tsp Coriander
- 1 tsp Chili Powder
- 1/2 tsp Turmeric
- Salt & Pepper (to taste)
- 1 Cauliflower head (broken into pieces)
- 3 cups Water
Gulpea Korma Instructions
To make this flavorful Afghan Cauliflower Curry, begin by sautéing a diced onion and minced garlic in oil.
Then, stir in tomato paste. Add coriander, chili powder, turmeric, salt and pepper. Mix together.
Break cauliflower into bite pieces and add to pan.
Finally, add water, bring to a boil, cover and simmer until cauliflower becomes tender.
Garnish with cilantro, if desired, and enjoy your Gulpea Korma!
STORAGE RECOMMENDATIONS
REFRIGERATION
Gulpea Korma can be stored in airtight containers for 2-3 days after being made. Be sure to consume within those 2-3 days.
USE AIRTIGHT CONTAINERS
We highly recommend using airtight containers such as Skroam’s 10 Pack Glass Containers because glass is best!
SEPARATION
Store the sauce separately if possible to make sure the Gulpea Korma maintains its texture and integrity. Prevent them from getting soggy this way!
FREEZING
Gulpea Korma can be frozen which will allow for longer storage. Cool completely first and then place into a freezer safe container. Use within 2 months for the best possible taste but keep in mind this will affect texture.
REHEATING
Use a microwave if you need to but we recommend you use the steamer again to gently reheat the Gulpea Korma.
FREQUENTLY ASKED QUESTIONS
Yes it is! You can certainly even make it completely vegan if you’d like. This is one of many vegetarian Afghan dishes. They love their meat but sometimes you just need a break from it!
You can definitely use frozen cauliflower, but just remember that it will be a different texture than you would like.
Yup! Just get rid of the oil and use a veggie broth instead of the water. You can use diced tomatoes and coconut milk for a nicer texture.
It can vary depending on the size of the cauliflower. Cut them up into smaller pieces to cook a big quicker. Make them bigger too, but adjust accordingly. This usually takes about 20-30 minutes normally.
Gulpea Korma can be frozen which will allow for longer storage. Cool completely first and then place into a freezer safe container. Use within 2 months for the best possible taste but keep in mind this will affect texture.
Serve it with Challow, an Afghan White Rice and a side of Afghan Salad – Salata for the full Afghan experience
Want More Great Recipes like this? Here are some of our Go-To Recipes to pair with this afghan macaroni or just eat by itself
Kabuli Palaw, Afghan Brown Rice
LOVE OUR GULPEA KORMA? GIVE US FEEDBACK
If you make our Gulpea Korma, please leave a comment and/or rate the recipe! We’d love to hear your feedback. Also, don’t forget to tag us on Instagram! We love seeing our family’s favorite recipes being enjoyed by others!
Halfghan Kitchen Instagram
Gulpea Korma, Afghan Cauliflower Curry
Ingredients
- 1 tbsp Oil
- 1 Onion, diced
- 2 tsp Garlic, minced
- 3 tbsp Tomato Paste
- 1 tsp Coriander
- 1 tsp Chili Powder
- 1/2 tsp Turmeric
- Salt and Pepper, to taste
- 1 Cauliflower Head, broken into pieces
- 3 cups Water
Instructions
- To make this flavorful Afghan Cauliflower Curry, begin by sautéing a diced onion and minced garlic in oil.
- Then, stir in tomato paste. Add coriander, chili powder, turmeric, salt and pepper.
- Mix together. Break cauliflower into bite pieces and add to pan.
- Finally, add water, bring to a boil, cover and simmer until cauliflower becomes tender.
- Garnish with cilantro, if desired, and enjoy your Gulpea Korma!
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