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Tofu Cauliflower Korma

As this recipe shows, vegan food does not have to compromise on taste. This classic Indian curry contains fresh ingredients and a wonderful blend of spices with great health benefits. If you don’t fancy tofu then you can easily substitute with chickpeas instead. This recipe serves 4. For more tasty soup recipes, visit http://food-tales.com/food-inspirations/food-recipes-from-around-the-world/5-sensational-soup-recipes-from-around-the-world

What you’ll need

1 tablespoon mild or hot curry powder

1 cup carrots, chopped

2 teaspoons garam masala

2 tablespoons coconut or olive oil

1 onion, peeled and chopped

2 teaspoons salt

3 garlic cloves, chopped

28oz can whole tomatoes

1/3 to ½ cup shredded coconut or coconut milk, unsweetened

1 small cauliflower, bite-size florets

12oz package extra firm tofu, cut into cubes

1 tablespoon lemon juice

Fresh mint or cilantro

Cooked brown rice or quinoa

Method

Take a large pot, add the oil and heat over a medium heat. Add in the spices, carrots, salt, garlic, onion and shredded coconut or coconut milk. Cook for about 10 minutes.

Pour in the canned tomatoes and bring to the boil. Reduce the heat, cook the pot and simmer for 20 minutes. Cook until the veggies have softened.

Move the ingredients into a food processor and puree until you have a smooth, creamy mixture.

Add the mixture back into the pot along with the tofu, cauliflower and lemon juice. Return to the boil.

Reduce the heat to medium, place the cover on the pot and cook until the cauliflower goes soft. This should take about 15 minutes.

Serve straight away with brown or basmati rice or quinoa and some fresh mint to garnish.

Accompaniment

Anyone will tell you that the perfect addition to any curry dish is a warm, fluffy naan bread. Soak up all that delicious spicy sauce with this vegan naan bread recipe. It’s really easy and only requires 7 ingredients!

What you’ll need

¾ cup warm water

1 teaspoon active yeast

1 teaspoon organic cane sugar

2 cups all-purpose flour

1 teaspoon sea salt

3 cloves garlic (optional)

¼ teaspoon ground cumin or curry powder (optional)

3 tablespoons plain dairy-free yogurt

2 tablespoons olive oil

Method

In a bowl, add  cup warm water and add the yeast and sugar. Stir until frothy and then set to one side.

In another bowl, add salt, flour and baking soda and whisk thoroughly to blend. When the yeast is foaming, add in the yogurt and oil and stir well. Add this mixture to the dry ingredients and stir with a fork. The dough should be sticky.

Dust an area of workspace and turn out the dough. Knead lightly for 5 turns and shape it into a loose ball shape. Put it back into the bowl and coat in a little more oil.

Cover the top of the bowl with a clean, moist towel and leave somewhere warm for between 2-4 hours to set fully.

Turn the dough back out onto a floury surface, knead for 30 seconds and separate into 6 even portions.

Heat a cast-iron pot over a medium-heat. Roll a piece of dough into an oval, place some water on the bottom to stop from sticking. Press garlic and cilantro into one side then put the bread into the pan wet side down.

Cook for 1 minute and then flip. Repeat until naan is nicely browned. Brush with oil and sprinkle with cilantro and salt to taste.

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