Sometimes I just need a curry in a hurry (Cauliflower and tofu korma)

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butter, cauliflower, comfort food, cooking, curry, easy cooking, easy dinner, easy dinners, eat, entertaining, food, fresh, indian, Indian food, korma, make ahead meals, quick cooking, simple entertaining, spices, tofu, tomatoes, winter

An easy vegetarian Indian vegetable korma recipe with tofu, cauliflower, peas, and warming spices.

This curry took me 45 mins to make. Will anyone else in the house eat it? Hello no.. but now I have 4 make-ahead meals I can devour. It’s a win for Me!

I feel like roasting the cauliflower gives it a better taste and adds body to the dish, so I highly recommend. I also tossed the tofu in cornstarch and salt after I pressed it to (google how to do this) add a bit of bite it to, but that is optional. I am a texture wh@re when it comes to food. I need crunch and a toothy feel, if everything is soft I am out!

Carrots and cream (or coconut milk) add body to the korma curry base, while puréed tomatoes and lemon add the punch you need for balance.

Serves 4 or 2 if you are REALLY HUNGRY

Ingredients:

• 2 tbsp coconut oil or olive oil or unsalted butter
• 2 tbsp curry powder
• 2 tsp garam masala and cinnamon and garlic powder
• 1 1/2 tsp salt
• 1 cup roughly chopped carrots run through a food processor
• 1 onion, peeled and put in a food processor
• 3 cloves garlic, and again put in the FP
• 1 (28 oz) can pureed plum tomatoes
• 1/2 – 3/4 cup of heavy cream or canned coconut milk (add the entire can for a looser, soupier korma base, if desired)
• Add a handful of frozen peas
• 1 (350g/12 oz) pkg extra firm tofu, (pressed if you have time) cut into 1/2-inch cubes as tossed with some corn starch and a generous pinch of salt
• 1 small cauliflower, cut into bite-sized florets (extra spices needed for this part see instructions)
• 1 tbsp lemon juice
• 2 tbsp chopped fresh mint or cilantro, and toasted almonds and or cashews to serve (optional)
• Cooked brown rice or basmati rice, hot, to serve (optional) or naan

Directions:

1 Turn oven on to 425 and get ready to prep the cauliflower for roasting. Lay the florets in a baking sheet on parchment paper and spread them out. If they are too close put them on two different trays you do not want the cauliflower to steam you wanted to roast. Drizzle with oil, 1-2 pinches of salt, 2 tsp garlic powder and 1 tablespoon of turmeric. Toss and into the oven it goes for 15-18 mins. Cooking is fun not an exact science if you are missing the turmeric no big deal it will still be delish. You want to roast the cauliflower so you will get the all the little dark tasty spots .. that is okay. You want it to have personality not be mushy. Mushy is BAD.

2 While the cauliflower is in the oven…In a large pot, heat oil or butter over medium heat; add spices, salt, and everything in food processor. Sauté for 10 minutes, until onions are translucent.

3 Add tomatoes and cream or coconut milk, bring to a simmer, reduce to medium, cover, and cook for 10 to 12 minutes, or until vegetables are very tender.

4 In a frying pan toss the cut up tofu in 1-2 tablespoons of oil and get it crispy.

5 Then it’s magic time. Add everything into the sauce. The roasted cauliflower, the crispy tofu, hand full of peas and lemon juice. Toss gently and keep on low heat for 5-10 mins. Here is the trick. TASTE IT. Is it missing heat? I added 2 chili’s because I LOVE it spicy, missing sweetness? I added 1 tbls of honey to it, not enough salt? Add some, add more curry powder if you need it…it’s your dish adjust how you like it! Make this 24 hrs in advance so the flavours develop even more.

6 Top with nuts and fresh herbs (optional)

7 Serve hot with brown rice, basmati rice, or quinoa or naan or nothing!

Enjoy!!

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Instant Pot! Curried Butternut Squash soup

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butternutsquash, cooking, curry, delicious, eating, instant pot, pressure cooking, soup, soup recipes, squash, winter, winter soups

Need soup in a hurry? Keep reading.

My Goal in 2018 is to use my Instant pot 10 times a month. Sometimes following a recipe and other times just winging it.

This soup was the latter and it turned out amazingly well.

Ingredients I like to say are a guideline… don’t bail on a recipe if you are missing an ingredient just improvise. Only have 3 cups of squash? then use a sweet potato too!

• 6 cups of butternut squash. A small squash should give you 6 cups. Large pieces is fine.
• 1 small onion diced
• 1 large apple chopped or 2 small (leave skin on)
• 1 smoked Serrano chili (you can use 1 tsp chipotle powder or a whole chipotle pepper in adobo sauce (found in a can in your Mexican or ethic aisle at the grocery store))
• 3 cloves of garlic whole
• 2 tsp tumeric
• 1 tbs curry powder
• 4 cups chicken stock (i used water because I was out)
• 2 cups water
• salt and pepper to taste
• 1/4 cup of whipping cream 35% or full fat coconut milk
• 1 tsp oil (any oil you have)

Plug in your Instant pot and press Saute, add a little splash of oil and then the onions and garlic, saute and minute or two… then add your spices and keep your face away from the pot… the spices will begin to saute and you will start to cough if you are too close. Let it go a minute and toss in the apples and squash. Then add your liquids.

Press cancel. Put on the lid and move the vent to seal. Press the soup button, set time for 15 minutes and voila. Once Instant pot beeps, open the vent. Once you can safely remove the lid take it off and grab a immersion blender and blend the soup until nice and creamy, then add the cream and stir. Check for seasonings and adjust to your own tastes.

If you don’t have an immersion blender you can cool the soup and use a blender. This recipe makes 10 cups.

It will keep in your fridge for 5 days or freeze. I made this 3 days ago and have eaten 5 cups already.. it is spicy and creamy and delicious.

To jazz it up you can toss with a dollop of greek yogurt or sour cream, chives and pumpkin seeds or crispy bacon bits.

Enjoy!