Does it get extra comforting than plopping on the sofa with a bowl of curry and your favourite TV present? Welcome to your plans for tonight. This comforting vegan curry options roasted cauliflower and tofu cooked in a creamy, korma-inspired cashew sauce.
It’s nourishing, flavor-packed, and comes along with easy strategies and simply 10 substances. Don’t be shocked should you lick your bowl clear! Let’s do that!
What’s Korma?
Korma is a dish believed to have originated on the Indian subcontinent with roots that go way back to the sixteenth century. The phrase korma comes from a Hindi phrase which means “braise,” which refers back to the traditional preparation technique by which meat and/or greens are braised with yogurt or inventory. There are numerous totally different types of korma, however widespread spices embrace coriander and cumin.
In the UK, many curry homes serve a mildly spicy korma with a thick sauce typically constructed from almonds, cashews, coconut, or different nuts. The next is our impressed vegan model just like these served within the UK.
Easy methods to Make our Korma-Impressed Tofu Cauliflower Curry
Our twist on korma begins with roasting cauliflower and tofu with curry powder and salt. Not solely does this guarantee a great deal of taste, however the texture is right: tender cauliflower with golden edges and agency tofu with barely crispy edges.
Subsequent, we make the sauce with sautéed onion, garlic, and ginger, plus curry powder, tomato paste, and salt. Mixing that combination with cashews and water creates a easy, creamy, dairy-free sauce with daring taste.
The ultimate step is so as to add the curry roasted cauliflower and tofu and prepare dinner for just some extra minutes.
We hope you LOVE this curry! It’s:
Creamy
Wealthy
Comforting
Saucy
Fast & simple
& SO scrumptious!
It’s further scrumptious and satisfying served with rice, coconut yogurt, fast pickled onions, and contemporary cilantro. Whereas a hearty meal by itself, this dish would additionally pair properly with our Good Roasted Cabbage (Fast & Straightforward!), Straightforward Vegan Naan, Fluffy Gluten-Free Naan, or Coconut Curried Greens.
Love Curry? Attempt These Subsequent:
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Servings 4
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TOFU AND CAULIFLOWER
- 1 small head cauliflower, trimmed and lower into bite-sized florets (1 small head is ~3/4 lb or 340g earlier than trimming // may use 1/2 of a big cauliflower)
- 1 (14 oz.) bundle extra-firm tofu, torn into 1-inch items
- 2 Tbsp olive or coconut oil
- 1 Tbsp DIY curry powder (or store-bought)
- 1/2 tsp sea salt
“KORMA” SAUCE
- 1 Tbsp olive or coconut oil
- 1 medium onion, diced (1 onion yields ~2 cups or 220 g)
- 4 medium cloves garlic, minced
- 1 Tbsp minced contemporary ginger
- 1 Tbsp DIY curry powder (or store-bought)
- 1 Tbsp tomato paste
- 3/4 tsp sea salt
- 2 ½ cups water (DIVIDED)
- 1/4 cup uncooked cashews
- 1 Tbsp lemon juice (non-compulsory)
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TOFU AND CAULIFLOWER: Preheat your oven to 425 levels F (218 C) and line a baking sheet with parchment paper.
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Place the bite-sized cauliflower florets and 1-inch items of tofu onto the baking sheet. Drizzle with oil then sprinkle with curry powder and salt. Toss to completely coat. Bake for 20-25 minutes, tossing midway by. The cauliflower shall be tender and golden brown on the skin and the tofu barely crispy.
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KORMA SAUCE: In the meantime, warmth the oil in a big rimmed skillet or pot over medium warmth. As soon as sizzling, add the onions, garlic, and ginger. Prepare dinner over medium warmth, stirring sometimes, till the onions are tender and golden, about 10 minutes. Stir within the curry powder, tomato paste, and sea salt and proceed cooking for 2-3 minutes, till aromatic. Subsequent add 1/2 cup of water (regulate quantity if altering batch dimension) to deglaze the pan. Stir and prepare dinner for about 3 extra minutes till the water has diminished barely.
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Place the onion and spice combination right into a high-speed blender with 2 cups of water (regulate quantity if altering batch dimension) and the cashews. Mix on excessive till the combination is easy and creamy, about 2 minutes.
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Pour the contents of the blender again into the pan and convey to a simmer over medium warmth. Scale back warmth and simmer for 10-Quarter-hour, or till the sauce has thickened.
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COMBINE: As soon as the roasted cauliflower and tofu look crispy, add them to the sauce and cut back for about 5 minutes till the consistency is to your liking (we choose it to be virtually a cheese sauce consistency). Style and regulate as wanted, including extra salt for total taste or non-compulsory lemon juice for brightness.
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We wish to serve it over rice with dairy-free yogurt, pickled onions, and cilantro (all non-compulsory, however further scrumptious!). Retailer in a sealed container within the fridge for as much as 4-5 days or within the freezer for 1 month (or longer).
*Diet data is a tough estimate calculated with coconut oil and with out non-compulsory substances.
Serving: 1 serving Energy: 307 Carbohydrates: 17.3 g Protein: 17.5 g Fats: 21.4 g Saturated Fats: 3.4 g Polyunsaturated Fats: 5.3 g Monounsaturated Fats: 11.3 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 620 mg Potassium: 651 mg Fiber: 4 g Sugar: 5.8 g Vitamin A: 22 IU Vitamin C: 40 mg Calcium: 432 mg Iron: 5.6 mg
