Creamy Vegan Tofu Cauliflower Curry (Korma-Impressed)
Does it get additional comforting than plopping on the couch with a bowl of curry and your favorite TV current? Welcome to your plans for tonight. This comforting vegan curry choices roasted cauliflower and tofu cooked in a creamy, korma-inspired cashew sauce.
It’s nourishing, flavor-packed, and comes together with straightforward methods and easily 10 parts. Don’t be surprised once you lick your bowl clear! Let’s do this!
What’s Korma?
Korma is a dish believed to have originated on the Indian subcontinent with roots that go manner again to the sixteenth century. The phrase dates comes from a Hindi phrase which implies “braise,” which refers again to the fundamental preparation approach throughout which meat and/or greens are braised with yogurt or stock. There are numerous completely completely different sorts of korma, nevertheless frequent spices embody coriander and cumin.
Within the UK, many curry properties serve a mildly spicy korma with a thick sauce normally constituted of almonds, cashews, coconut, or completely different nuts. The subsequent is our impressed vegan mannequin very similar to these served throughout the UK.
The best way 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 assure a substantial amount of style, nevertheless the feel is nice: tender cauliflower with golden edges and company 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 mixture with cashews and water creates a straightforward, creamy, dairy-free sauce with daring style.
The final word step is in order so as to add the curry roasted cauliflower and tofu and prepare dinner dinner for just a few additional minutes.
We hope you LOVE this curry! It’s:
Creamy
Rich
Comforting
Saucy
Quick & easy
& SO delicious!
It’s extra delicious and satisfying served with rice, coconut yogurt, quick pickled onions, and up to date cilantro. Whereas a hearty meal by itself, this dish would moreover pair successfully with our Glorious Roasted Cabbage (Quick & Simple!), Simple Vegan Naan, Fluffy Gluten-Free Naan, or Coconut Curried Greens.
Love Curry? Try These Subsequent:
In the event you occur to do this recipe, inform us! Go away a comment, value it, and don’t overlook to tag {a photograph} @minimalistbaker on Instagram. Cheers, associates!
Servings 4
Cease your show from going darkish
TOFU AND CAULIFLOWER
- 1 small head cauliflower, trimmed and decrease into bite-sized florets (1 small head yields ~3-4 cups or 340 g // may additionally use 1/2 of a large cauliflower)
- 1 (14 oz.) bundle deal extra-firm tofu, torn into 1-inch gadgets
- 2 Tbsp olive or coconut oil
- 1 Tbsp DIY curry powder*
- 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 current ginger
- 1 Tbsp DIY curry powder*
- 1 Tbsp tomato paste
- 3/4 tsp sea salt
- 1 ½ cups water (plus additional for deglazing pan)
- 1/4 cup raw cashews
- 1 Tbsp lemon juice (elective)
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TOFU AND CAULIFLOWER: Preheat your oven to 425 ranges F (218 C) and line a baking sheet with parchment paper.
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Place the bite-sized cauliflower florets and 1-inch gadgets 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 halfway by means of. The cauliflower will possible be tender and golden brown on the floor and the tofu barely crispy.
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KORMA SAUCE: Within the meantime, heat the oil in an enormous rimmed skillet or pot over medium heat. As quickly as scorching, add the onions, garlic, and ginger. Put together dinner over medium heat, stirring typically, until the onions are easy and golden, about 10 minutes.
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Stir throughout the curry powder, tomato paste, and sea salt and proceed cooking for 2-3 minutes, until fragrant. Subsequent add 1/2 cup (120 ml) of water to deglaze the pan. Stir and prepare dinner dinner for about 3 additional minutes until the water has lowered barely.
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Place the onion and spice mixture proper right into a high-speed blender with 1 ½ cups (360 ml) of water (modify amount if altering batch dimension) and the cashews. Combine on extreme until the mix is straightforward and creamy, about 2 minutes.
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Pour the contents of the blender once more into the pan and convey to a simmer over medium heat. Cut back heat and simmer for 10-Quarter-hour, or until the sauce has thickened.
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COMBINE: As quickly because the roasted cauliflower and tofu look crispy, add them to the sauce and reduce for about 5 minutes until the consistency is to your liking (we need it to be practically a cheese sauce consistency). Fashion and modify as needed, together with additional salt for complete style or elective lemon juice for brightness.
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We want to serve it over rice with dairy-free yogurt, pickled onions, and cilantro (all elective, nevertheless extra delicious!). Retailer in a sealed container throughout the fridge for as a lot as 4-5 days or throughout the freezer for 1 month (or longer).
*Impressed by Yotam Ottolenghi’s Tofu and Cauliflower “Korma.”
*Weight-reduction plan information is a troublesome estimate calculated with coconut oil and with out elective parts.
Serving: 1 serving Vitality: 307 Carbohydrates: 17.3 g Protein: 17.5 g Fat: 21.4 g Saturated Fat: 3.4 g Polyunsaturated Fat: 5.3 g Monounsaturated Fat: 11.3 g Trans Fat: 0 g Ldl 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
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