Tofu Cauliflower Vegetable Korma Recipe 435 Food

TOFU CAULIFLOWER VEGETABLE KORMA RECIPE - (4.3/5)

Tofu Cauliflower Vegetable Korma Recipe - (4.3/5) image

Provided by á-29897

Number Of Ingredients 22

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)

Steps:

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

CREAMY VEGGIE KORMA

Creamy veggie korma image

Creamy and healthy - a winning combination for this curry, which can be easily adapted to suit all the family if some want to add meat

Provided by Good Food team

Categories Dinner, Main course

Time 45m

Number Of Ingredients 15

Ingredients

1 tbsp vegetable oil
1 onion, finely chopped
3 cardamom pods, bashed
2 tsp each ground cumin and coriander
½ tsp ground turmeric
1 green chilli, deseeded (if desired) and finely chopped
1 garlic clove, crushed
thumb-size piece ginger, finely chopped
800g mixed vegetable, such as carrots, cauliflower, potato and courgette, chopped
300-500ml hot vegetable stock
200g frozen peas
200ml yogurt
2 tbsp ground almonds (optional)
½ small raw chicken breast per portion
toasted flaked almonds, chopped coriander, basmati rice or naan bread

Steps:

Heat the oil in a large pan. Cook onion with the dry spices over a low heat for 5-6 mins until the onion is light golden. Add the chilli, garlic and ginger and cook for 1 min, then throw in the mixed vegetables and cook for a further 5 mins.
Divide the mixture appropriately between two pans if serving vegetarians and meat eaters. Chop the chicken into small chunks and stir into one pan. Add the stock, dividing between the pans appropriately, and simmer for 10 mins (if only cooking the veggie version in one pan, use 300ml stock; if dividing between two pans, add 250ml to each). Divide the peas, if necessary, and add, cooking for 3 mins more until the veg are tender and the chicken is cooked through.
Remove from the heat and stir through the yogurt and ground almonds, if using. Serve sprinkled with the toasted almonds and coriander, with basmati rice or naan bread on the side.

Nutrition Facts : Calories 257 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 16 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.42 milligram of sodium

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