A couple of days ago, I had a conversation with someone about the satiation factor of vegetarian Indian cuisine, inspiring me to share this quick korma recipe, a meal that’s been in the my dinner rotation for the last few weeks. Indian flavours are bold, warming, and my go-to for creating a healthy dish that’s full of nutrition, yet will still appease everyone at the table.
What exactly is a korma, you may ask? I’m not sure. I’ve called this a “korma” as my method of nomenclature here revolves around my Cookshelf Indian cookbook, a gift I received many years ago from a former colleague of my dad’s, and a swift search on Google (please feel free to correct my crass meal taxonomy in the comments).
With a few fresh ingredients, a blend of spices (which themselves have a variety of anti-inflammatory, antioxidant, and healthy-promoting qualities), and some tofu, a meal that all diners and diets can partake in, is served. When stewed, tofu gets incredibly tender, soaking in the zippy seasoning from those heady Indian spices. Ditto for the cauliflower. I can make a tofu and cauliflower believer out of you. If you’re avoiding soy or simply can’t stomach tofu, you can replace it with chickpeas and it’ll turn out just as well.
Whatever you choose to call this, if you ever find yourself having an unexpected conversation about Indian cuisine and vegetarian cooking, leaving you with an insatiable appetite for curry, make this.
Quick Tofu Cauliflower Korma Recipe
An easy vegan Indian vegetable korma recipe with tofu, cauliflower, coconut, and warming spices. Tofu cauliflower korma can take hours to build its trademark rich, slow-cooked flavour, but this recipe takes less than an hour–just 45 minutes–and that’s mostly hands off time, giving you a spare moment to cook up a pot of rice for serving alongside. Carrots and coconut milk add body to the korma curry base, while tomatoes and lemon add vibrancy. For a soy-free variation, replace tofu with 2 cups cooked chickpeas (appox. 1, 15 oz can) or 3/4 lb cubed boneless skinless chicken breasts (approx. 2 breasts) or thighs (approx. 4 to 5 thighs). Delicious, healthy, and so easy.
2 tbsp coconut oil or olive oil or unsalted butter
1 tbsp mild curry powder
2 tsp garam masala
1 1/2 tsp salt
1 cup roughly chopped carrots
1 onion, peeled and roughly cut
3 cloves garlic, roughly chopped
1 (28 oz) can whole plum tomatoes
1/2 cup canned coconut milk (add the entire can for a looser, soupier korma base, if desired)
1 (350g/12 oz) pkg extra firm tofu, (pressed if you have time) cut into 1/2-inch cubes
1 small cauliflower, cut into bite-sized florets
1 tbsp lemon juice
2 tbsp chopped fresh mint or cilantro, to serve (optional)
Cooked brown rice or basmati rice, hot, to serve (optional)
- In a large pot, heat oil or butter over medium heat; add spices, salt, carrots, onion, and garlic. Sauté for 8 to 10 minutes, until onions are translucent.
- Add tomatoes and coconut milk, bring to a boil, reduce to medium, cover, and cook for 10 to 12 minutes, or until vegetables are very tender. Transfer to a blender or food processor or use an immersion/stick blender directly in the pot, and puree until smooth. Add back to pot if necessary along with tofu, cauliflower, and lemon juice. Bring to a boil, reduce to medium, cover, and cook until cauliflower is extremely tender, about 15 minutes.
- Serve hot with brown rice, basmati rice, or quinoa, and a scattering of mint or cilantro.