Tofu Cauliflower Vegetable Korma

Photo by Mishell R.
Adapted from yummybeet.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from yummybeet.com

Ingredients

  • 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)

Directions

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

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