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spice mix Garam Masala ground cumin ground black pepper ground cardamom paprika coconut oil tomatoes carrots onion garlic coconut flakes water salt Notes cauliflower peppercorns lemon juice fresh mint quinoa
Viewed: 32 - Published at: 3 years agoIngredients
- 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)
Method
- In a small bowl, stir together all spices. Set aside.
- In a large pot, heat oil over medium heat, add spice mix, tomatoes, carrots, onion, garlic, and coconut. Saute 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); puree 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).
- Serve hot with brown rice, basmati rice, or quinoa, and a scattering of min
