Quick Tofu Cauliflower Korma

• Vegan
• Gluten free

• Produce

  • 1 cup Carrots
  • 1 Cauliflower, small
  • 3 cloves Garlic
  • 1 Mint or cilantro, fresh
  • 1 Onion, cut
  • 1 (28 oz can Tomatoes, whole

• Refrigerated

  • 1 (350g/12 oz pkg extra firm tofu, extra firm

• Canned Goods

  • 1/3 cup Coconut or coconut milk, unsweetened

• Condiments

  • 1 tbsp Lemon juice

• Pasta & Grains

  • 1 Brown rice or quinoa, cooked

• Baking & Spices

  • 1 tbsp Curry powder, mild or hot
  • 2 tsp Garam masala
  • 2 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Coconut oil or olive oil

Found on yummybeet.com

Description

Ingredients

• 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)

Directions

• 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.