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Tofu Cauliflower Vegetable Korma


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Rate this recipe 4.3/5 (6 Votes)


  • Spice Mix
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground cardamom
  • 1/2 tsp smoked paprika
  • 1/4 tsp chili flakes
  • Korma
  • 1 tbsp coconut oil or olive oil
  • 2 large field tomatoes, roughly cut (about 4 cups)
  • 1 cup roughly chopped carrots
  • 1 onion, peeled and roughly cut
  • 3 cloves garlic, minced
  • 1/3 cup unsweetened dried coconut flakes
  • 1/2 cup water
  • 2 tsp sea salt, plus more to taste
  • 1 , 350g pkg extra firm tofu, cut into 1/2-inch cubes (see notes for soy-free variation)
  • 1/2 head cauliflower, cut into bite-sized florets (about 2 cups)
  • 1 tsp whole pink peppercorns
  • 1 tbsp lemon juice
  • Chopped fresh mint, to serve (optional)
  • Hot, cooked brown rice or quinoa, to serve (optional)


Servings 4
Adapted from


Step 1

1.In a small bowl, stir together all spices. Set aside.
2.In a large pot, heat oil over medium heat, add spice mix, tomatoes, carrots, onion, garlic, and coconut. Sauté for 10 minutes. Add water; bring to a boil, reduce to medium, cover, and cook for 20 minutes, until vegetables are very tender. Transfer to a blender or food processor (or use an immersion/stick blender); purée until smooth. Add back to pot along with tofu, cauliflower, pink peppercorns, and lemon juice. Bring to a boil, reduce to medium, cover, and cook until cauliflower is extremely tender (about 15 minutes). Season to taste with additional salt, if required (it needs a surprisingly large amount).
3.Serve hot with brown rice, basmati rice, or quinoa, and a scattering of mint.


- For a soy-free variation, replace tofu with 1.5 to 2 cups cooked chickpeas

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