1 cauliflower, cut into small florets
1 can whole tomatoes
1 yellow onion, chopped
1 carrot, roughly chopped
3 cloves garlic, chopped
1 tbsp curry powder
1 tbsp garam masala
3/4 can coconut milk
1 tsp cayenne pepper
1 tsp white vinegar or 1 tbsp lemon juice
1 1/2 cups peas
300g tofu, cut into small cubes (optional)
Cooked white or brown rice for serving
Cilantro, chopped for serving (optional)
Serves Four Total Time: 50 minutes
Add 2 tbsp olive or coconut oil to a large pot over medium heat and then add the onion, garlic, carrots, and spices and cook for about six minutes.
Then add in the coconut milk, tomatoes, and some salt, bring to boil, then reduce to medium, cover, and cook for about five minutes. Then add the contents of the pot to a blender and blend until smooth. Return the blended korma to the pot over medium heat, and add in the cauliflower, peas, tofu and vinegar. Salt to taste. Add more cayenne if you want it spicier.
Bring to a boil, then cover and cook over medium for at least fifteen minutes or until the cauliflower is a bit soft. Serve warm over rice and with the optional cilantro on top.
