Spaghetti Korma

Going out for Indian food is such a treat for me because the nearest Indian restaurant is a about an hour away. So when I go, I savor all of the intense gorgeous flavors. I love the heat of the tandoori, the creaminess of a korma sauce, the crunch of poppadoms, refreshing raita sauce and a cooling mango lassi. I could have a mango lassi for dessert and be a happy girl. But when I want that Indian flavor at home, I make a pretty easy spaghetti korma. You can always serve the korma over basmati rice or have a nice bowl served with naan bread for a more traditional Indian meal but the spaghetti korma is fun and unexpected! This isn't a hot and spicy curry sauce, more of a spice infused sauce but if you want more heat, you can always add Sriracha sauce!  A touch of Sriracha sauce does wonders to this dish! And I love taking a bite of naan bread and coming across a coriander seed, so I added a little more of them to the sauce, so adjust the seasonings to your liking! Enjoy!

• 1 28 oz. can crushed tomatoes
• 1/2 cup heavy cream
• 1 head cauliflower, trimmed, using only the florets, reserving the stalks for another use
• 1 10 oz box frozen peas
• 1 small Vidalia onion, thinly sliced
• 4 tablespoons unsalted butter
• 3 cups water, as needed
• 2 1/2 teaspoons curry powder
• 1 teaspoon turmeric
• 3/4 teaspoon ginger powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon coriander seeds, crushed
• 1/4 teaspoon five spice powder
• 2 cardamon pods, left whole
• sea salt
• fresh ground pepper
• 1 pound spaghetti, cooked al dente
• crushed pistachio nuts, for garnish

Melt 2 tablespoons of the butter and add the sliced onion. Saute on low heat until translucent then add all of your spices. You can always add a little bit and then add more as you need. Stir your spices until fragrant, then stir in the tomato sauce and 2 cups of water. Let this come to a boil and simmer for about half an hour, until the liquids reduce. Add in your cauliflower florets and 1 cup of water, if needed. Only add the water if your sauce is too thick, if the sauce begins sticking on the bottom, add more water. Simmer your sauce until the cauliflower is cooked through, about half an hour. Stir in the frozen peas and simmer for a few minutes. Next, stir in the heavy cream and the remaining 2 tablespoons butter, let it simmer for a few minutes until it thickens again. Discard the cardamon pods and toss the spaghetti with the sauce, topping more of the korma sauce on top and garnish with pistachio nuts. This serves 6-8 people. Great for leftovers too!