Ingredients
Spice Mix
2 tsp garam masala
1 tsp ground cumin
½ tsp ground black pepper
½ tsp ground cardamom
½ tsp smoked paprika
¼ tsp chili flakes
Korma
1 tbsp coconut oil or olive oil
2 large field tomatoes, roughly cut (about 4 cups)
1 cup roughly chopped carrots
1 onion, peeled and roughly cut
3 cloves garlic, minced
⅓ cup unsweetened dried coconut flakes
½ cup water
2 tsp sea salt, plus more to taste
1, 350g pkg extra firm tofu, cut into ½-inch cubes (see notes for soy-free variation)
½ head cauliflower, cut into bite-sized florets (about 2 cups)
1 tsp whole pink peppercorns
1 tbsp lemon juice
Chopped fresh mint, to serve (optional)
Hot, cooked brown rice or quinoa, to serve (optional)
Preparation
In a small bowl, stir together all spices. Set aside. In a large pot, heat oil over medium heat, add spice mix, tomatoes, carrots, onion, garlic, and coconut. Sauté for 10 minutes. Add water; bring to a boil, reduce to medium, cover, and cook for 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, pink peppercorns, and lemon juice. Bring to a boil, reduce to medium, cover, and cook until cauliflower is extremely tender (about 15 minutes). Season to taste with additional salt, if required (it needs a surprisingly large amount). Serve hot with brown rice, basmati rice, or quinoa, and a scattering of min
