Creamy Cauliflower & Spinach Keto Korma

1.Soak the cashews in hot water for 15 minutes, then drain and blend with 1/2 cup coconut milk until completely smooth. Set aside.

2.Heat coconut oil in a large skillet or Dutch oven over medium heat. Add chopped onion and sauté for 4-5 minutes until soft and translucent.

3.Add garlic and ginger; cook for 1 minute until fragrant.

4.Stir in cumin, coriander, turmeric, garam masala, cinnamon, and chili powder (if using). Cook for 30 seconds to bloom the spices.

5.Add cauliflower florets and sauté for 3-4 minutes, coating them in the spices.

6.Pour in tomato puree, blended cashew-coconut mixture, and 1/2 cup water. Stir well to combine.

7.Season with salt and black pepper. Bring to a gentle simmer, cover, and cook for 10-12 minutes, stirring occasionally, until cauliflower is just tender.

8.Add chopped spinach and cook uncovered for 2-3 minutes, until wilted and vibrant green.

9.Stir in lemon juice. Taste and adjust seasoning if needed.

10.Serve hot, garnished with fresh cilantro and toasted sliced almonds if desired. Pair with cauliflower rice or keto naan for a complete meal.