A couple of days ago, I had a (rather unexpected, considering the context) 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. You can also impress the socks off of your fellow diners with the fact that you made your own coconut milk (which is simply cooking unsweetened, dried coconut with the tomatoes and spices and puréeing the works).
I’m hoping I’m not the only one out there who spends more time than is both necessary and reasonable thinking about the names I give my dishes. The remedy to this is probably more korma. Korma will soothe all of your food-naming dilemmas.
- 2 tbsp coconut oil or olive oil
- 1 tbsp mild or hot curry powder
- 2 tsp garam masala
- 2 tsp sea salt
- 1 cup roughly chopped carrots
- 1 onion, peeled and roughly cut
- 3 cloves garlic, roughly chopped
- ⅓ to ½ cup unsweetened shredded coconut or coconut milk, to your taste
- 1 (28 oz) can whole tomatoes
- 1 (350g/12 oz) pkg extra firm tofu, (pressed if you have time) cut into ½-inch cubes
- 1 small cauliflower, cut into bite-sized florets
- 1 tbsp lemon juice
- Chopped fresh mint or cilantro, to serve (optional)
- Cooked brown rice or quinoa, to serve (optional)
- In a large pot, heat oil over medium heat; add spices, salt, carrots, onion, garlic, and shredded coconut (if not using coconut milk). Sauté for 10 minutes.
- Add tomatoes and coconut milk (if not using shredded coconut); bring to a boil, reduce to medium, cover, and cook for 15 to 20 minutes, until vegetables are very tender. Transfer to a blender or food processor (or use an immersion/stick blender); purée until smooth. Add back to pot 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.