Winter Vegetable & Tofu Korma
Ingredients
The spices
-
¼
teaspoon
ground cardamom
-
1½
teaspoons
turmeric
-
1½
teaspoons
crushed red pepper flakes
-
1½
teaspoons
ground cumin
-
1¾
teaspoons
ground coriander
-
¼
teaspoon
cinnamon
The base
-
2
tablespoons
clarified butter, ghee, or sunflower oil
-
2
medium
yellow onions, very finely chopped
-
1
tablespoon
freshly grated ginger, peeled
-
4
cloves
garlic, peeled and chopped
The vegetables
-
1½
pounds
waxy potatoes, cut into ¼-inch cubes
-
12
ounces
cauliflower, cut into tiny trees
The protein and toppings
-
12
ounces
firm tofu, cut into ¼-inch cubes or matchsticks
-
⅔
cup
sliced almonds, toasted
-
¾
teaspoon
fine sea salt, plus more to taste
-
½
cup
Greek yogurt
-
½
cup
heavy cream
-
1
small bunch
fresh cilantro, chopped
Instructions
- Combine the spices in a small bowl and set aside.
- Heat the butter or oil in a large soup pot over medium-high heat, then add the onions and cook until softened.
- Add the ginger and garlic, then stir in the spices and cook until fragrant.
- Add the potatoes, cauliflower, and half of the almonds, then season with salt.
- Pour in 3 cups of water, cover with a lid, and simmer for 15-20 minutes until the potatoes are nearly cooked.
- Stir in the tofu after about 15 minutes to heat through.
- In a separate bowl, combine the yogurt and cream with a pinch of salt.
- Once the vegetables are cooked, reduce heat to low and add the yogurt mixture, stirring gently.
- Taste and adjust seasoning as needed, then serve topped with remaining almonds and cilantro.
Nutrition Facts (estimated)
Servings
6+
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
12g
Sodium
500mg
Cholesterol
30mg
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