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
- 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
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!