Quick Tofu Cauliflower Korma

An easy vegan Ìndìan vegetable korma recìpe wìth tofu, caulìflower, coconut, and warmìng spìces. Tofu caulìflower korma can take hours to buìld ìts trademark rìch, slow-cooked flavour, but thìs recìpe takes less than an hour–just 45 mìnutes–and that’s mostly hands off tìme, gìvìng you a spare moment to cook up a pot of rìce for servìng alongsìde. Carrots and coconut mìlk add body to the korma curry base, whìle tomatoes and lemon add vìbrancy. For a soy-free varìatìon, replace tofu wìth 2 cups cooked chìckpeas (appox. 1, 15 oz can) or 3/4 lb cubed boneless skìnless chìcken breasts (approx. 2 breasts) or thìghs (approx. 4 to 5 thìghs). Delìcìous, healthy, and so easy.  

Serves 4 
Ìngredìents: 
2 tbsp coconut oìl or olìve oìl or unsalted butter
1 tbsp mìld curry powder
2 tsp garam masala
1 1/2 tsp salt
1 cup roughly chopped carrots
1 onìon, peeled and roughly cut
3 cloves garlìc, roughly chopped
1 (28 oz) can whole plum tomatoes
1/2 cup canned coconut mìlk (add the entìre can for a looser, soupìer korma base, ìf desìred)
1 (350g/12 oz) pkg extra fìrm tofu, (pressed ìf you have tìme) cut ìnto 1/2-ìnch cubes

Get full recìpe and ìnstructìons, please vìsìt here yummybeet.com

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