Winter Vegetable & Tofu Korma
- 1/4 teaspoon ground cardamom
- 1 1/2 teaspoons turmeric
- 1 1/2 teaspoons crushed red pepper flakes
- 1 1/2 teaspoons ground cumin
- 1 3/4 teaspoons ground coriander
- 1/4 teaspoon cinnamon
- 2 tablespoons clarified butter, ghee, or sunflower oil
- 2 medium yellow onions, very finely chopped
- 1 tablespoon freshly grated ginger, peeled first
- 4 medium cloves garlic, peeled and chopped
- 1 1/2 pounds waxy potatoes, cut into 1/4-inch cubes
- 12 ounces / 340 g cauliflower, cut into tiny trees
- 2/3 cup / 65g sliced almonds, toasted
- 3/4 teaspoon fine sea salt, plus more to taste
- 12 ounces / 340 g firm tofu, cut into 1/4-inch cubes or matchsticks
- 1/2 cup / 4.5 oz / 130 g greek yogurt
- 1/2 cup / 120 ml heavy cream
- a small bunch of fresh cilantro, chopped
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- 1 1/2 pounds waxy potatoes (1 cut into 4-inch cubes)
- Almonds, toasted (2/3 cup)
- Cauliflower (12 ounces)
- Cilantro, fresh (1 small bunch)
- Coriander, ground (1 3/4 teaspoons)
- Cumin, ground (1 1/2 teaspoons)
- Garlic (4 medium cloves)
- Ginger (1 tablespoon)
- Yellow onions, medium (2)
- Cooking & Baking
- Cardamom, ground (1/4 teaspoon)
- Cinnamon (1/4 teaspoon)
- Red pepper flakes (1 1/2 teaspoons)
- Sea salt, fine (3/4 teaspoon)
- Turmeric (1 1/2 teaspoons)
- Dairy
- Clarified butter (2 tablespoons)
- Greek yogurt (1/2 cup)
- Heavy cream (1/2 cup)
- Refrigerated
- Tofu, firm (12 ounces)
Preparation
Read recipe preparation on 101cookbooks.com
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Recipe Stats
Published March 1, 2011 (1 year ago).
117 people saved this recipe.
