Tofu and Cauliflower Korma

Our family LOVES Indian food. Our local favorite is Shanti Taste of India. One of the consistent faithful choices is Chicken Korma. I found a Korma recipe and adapted it to be vegan and gluten free. It is delicious. It takes a little bit of time but it is totally worth it!

Tofu and Cauliflower Korma

Spice mix:
2 tsp garam masala
1 tsp cumin
1/2 tsp black pepper
1/2 tsp cardamom
1/2 tsp paprika
1/4 tsp chili flakes

1 tsp coconut oil
2 lg tomatoes, chopped
1 large onion,chopped
3 garlic cloves minced
1/3 cup coconut flakes
2 carrots, chopped
1/2 cup water
1 package of firm tofu cubed
1/2 head of cauliflower cut into flourettes
3 large potatoes, peeled and cubed into large chunks
1 tbsp lemon juice

1. combine all the spice mix into a small bowl.

2. In a large stock pot over medium heat, combine coconut oil, tomatoes, onion, garlic, coconut and carrots. Add the spices and cook 10 minutes.

3. Add the water, cover and cook for 20 minutes until the vegetables are soft. Using either an immersion blender or stand blender in batches, puree the veggie and spice mix into a thick sauce.

4. Return the sauce to the stockpot (if you took it out). Add the tofu, cauliflower, and potato, then return to a simmer. Cover and cook 15 minutes or until the potatoes are tender. Before serving stir in the lemon juice.