Tofu Cauliflower Vegetable Korma

By á-29897

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)

Preparation

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.



Notes

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