Cauliflower & hidden veggie Korma
Yield: 4 People
Looking for an easy way to get veg into the kids (or grown kids) that taste DELICIOUS and doesn't take hours to prepare? I made this curry the other night and felt to share the recipe with you all because it was a huge success in my house.
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.
Very versatile, you can substitute any veggies you like really, and the added tofu makes it protein-packed and just a little more satiating.
Not only did curry connoisseur hubby eat it, my incredibly fussy toddler liked it too!
Feel free to top with some slivered almonds, toasted cashews (like I have) and some fresh coriander and a spoonful of coconut yoghurt too!
Ingredients:
2 Tbsp olive oil
1 Tbsp medium curry powder
1/2 tsp garam masala
3 cloves garlic, minced
1 medium brown onion, diced
2 medium carrots, chopped
2 Tbsp tomato sauce
1 Tbsp coconut sugar
1 400g tin, chopped tomatoes
1 400g tin, coconut milk
1/2 head cauliflower, chopped into florets
1 cup frozen peas
1 red capsicum, chopped
1 350g packet of firm tofu
1 Tbsp lemon juice
1/4 tsp salt
Directions:
In a large pot, heat oil and add spices, salt, carrots, onion, and garlic. Sauté for 6-8 minutes, until onions are translucent.
Add tomatoes, coconut milk, tomato sauce and sugar, bring to a boil, reduce to simmer and cook for 10 to 12 minutes, or until vegetables are tender.
Transfer to a food processor or use an immersion stick blender directly in the pot, and puree until smooth.
Add tofu, cauliflower, capsicum, peas, lemon juice and salt. Bring to a boil, then simmer and cook until cauliflower is tender (about 15 minutes).
Serve hot with brown rice or quinoa, and a scattering of toasted cashews.
