Cauliflower and Tofu Korma
Ingredients
- 1/4 cup raw cashews (50g), soaked for 2+ hours
- 1 cup full-fat coconut milk (200g)
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tablespoon ginger root, minced
- 2 green chilis, minced
- 1/2 cup water
- 3 large ripe tomatoes (400g), pureed
- 4 cups chopped cauliflower (350g)
- 1 package firm tofu, pressed and cubed
- 1 cup frozen green peas (120g)
Spices
- 1 teaspoon ground coriander
- 2 teaspoons garam masala
- 4 whole cloves
- 4 cardamom pods
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Preparation
In a blender, blend the soaked cashews and coconut milk into a smooth mixture and set aside.
In a large pot, heat some oil and add the onion, garlic, ginger, chilis, and spices.
Fry the mixture for 5-7 minutes, until fragrant.
Mix in the tomatoes, cauliflower, and tofu.
Cover the pot and let simmer on medium heat for 15 minutes, or until the cauliflower is tender.
Stir in the peas and coconut mixture.
Simmer for 5 more minutes before serving.
