Cauliflower and Tofu Korma

Today on the menu we have my korma inspired curry. The perfect dish to warm you up on a cold day - and a beauty to look at! Ingredients: 1 small cauliflower 300g dried soya chunks (can sub for tofu/chickpeas etc just add less liquid) 1/2 an onion 200g frozen peas Handful of cashews Handful of fresh coriander Handful of pickled onions 1 tsp tomato paste 2 tsp curry powder 1 tsp turmeric 1/4 tsp cinnamon 1 tsp paprika 1 tsp garam masala 1/2 a tsp cayenne (or to taste) 2 cloves of garlic 2 inch piece of ginger 500ml stock 1 can of coconut cream Method: Roast the cauliflower in the oven until charred. Meanwhile fry the onion for 5 minutes. Add in garlic, ginger and spices and fry for another minute. Squeeze in tomato paste, stir it around and then add stock and soya chunks. Clamp the lid on and let the soya chunks rehydrate for around 5 minutes. Pour in coconut milk, stir and then top with pickled onions, cashews and coriander.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Roast the cauliflower in the oven until charred. Meanwhile fry the onion for 5 minutes. Add in garlic, ginger and spices and fry for another minute. Squeeze in tomato paste, stir it around and then add stock and soya chunks. Clamp the lid on and let the soya chunks rehydrate for around 5 minutes. Pour in coconut milk, stir and then top with pickled onions, cashews and coriander.

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