I absolutely love curries, there's something about them that's so comforting and they make the perfect weekend dinner. I'm also all about flavours, bland foods are a big no no - I need chillies to spice things up or a mixture of different flavours to really pull together the perfect meal. So, naturally curry is the one of the best dishes to have fun experimenting with different flavours and spices!
I've teamed up with East End Foods to bring you this delicious cauliflower tofu korma and oh my goodness, its amazing. I usually opt for spicier curries, but for those of you who like something a little bit more mild, hopefully this is right up your street! Theres so many different flavours added to this curry, but I definitely think the Indian style rice is what makes the dish so much more fragrant and exciting while the curry remains creamy with a hint of coconut!
You could of course use any sort of meat alternative (I personally love adding Quorn), but if you want to keep processed foods to a minimum, tofu and cauliflower make the perfect alternative. I'll definitely be using the combination of the two more regularly in different recipes as they compliment each other really well, so I highly suggest trying them in this recipe!
East End Foods have a HUGE variety of cooking ingredients available, so all of the spices listed in this recipe, along with the extra cupboard items are all from their store! They're all extremely affordable and work perfectly in so many recipes! I've also noticed how most stores don't sell vegan friendly korma, but all of East End Foods curry sauces are vegan friendly, which makes making curries so much easier!
- CAULIFLOWER & TOFU KORMA WITH INDIAN STYLE RICE -
Serves: 2 - 3 Prep Time: 10 mins Cook Time: 30 mins
You will need:
For the curry -
- 1/2 block of tofu, pressed
- 1/2 cauliflower, cut into small florets
- 1 jar of East End Foods korma cooking sauce
- 1/2 onion, diced
- 1 tsp garlic
- salt & pepper, to taste
- 3 tbsp olive oil
For the Indian style rice -
- 1 cup basmati rice
- 1 tbsp olive / vegetable oil
- 1/2 onion, diced
- 1 tsp garlic
- 1 tsp ginger
- 2 tsp ground cinnamon
- 1 1/5 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp turmeric
- 1 tbsp garam masala
- 1 - 2 tsp cayenne pepper
- 2 Turkish bay leaves
- 2 1/2 cups of vegetable stock (alternatively, just use water)
- 1/2 cup frozen peas
- 1/2 cup sultanas (I used a mix of green and orange)
- small handful of coconut chips
Method:
1. Preheat the oven to 200C.
2. Drain and press the tofu for 10 minutes, before cutting into small chunks and setting aside.
3. Cut the cauliflower in half and cut one half into small(ish) florets. Place the florets on a baking tray and drizzle 2 tbsp of olive oil on top. Season with a little bit of salt and pepper and use your hands to mix the cauliflower around so that each floret is well coated. Place in the oven for 15 minutes.
4. In a medium - large frying pan / wok, add 1 tbsp olive oil and place on medium heat. Add the garlic and the chunks of tofu. Try and keep the tofu separated so that each cube stays together without crumbling. Move them about gently every now and then so that they don't stick to the pan, as well as occasionally flipping them so that they crisp evenly. Add the diced onion and stir. Cook for 10 minutes until the tofu turns golden and is slightly crisp.
5. Remove the cauliflower from the oven and pour it out into a medium sized oven proof dish. Add in the tofu and onion along with emptying out the jar of Korma cooking sauce. As there will be some korma stuck to the sides of the jar, fill up half of the jar with water, shake it with the lid on and then pour into the dish. Stir everything together and place the dish in the oven with a lid on top for 25 - 30 minutes.
6. Rinse the rice in a colander, this helps to make the rice less starchy. In a medium sized saucepan, add a little bit of oil with the onion and stir until fragrant. Throw in all of the spices and stir until combined. Add the rice and pour in all of the vegetable stock / water, stir until everything is well combined. Finally add the bay leaves. Cover with a lid and keep the heat on medium, but turn down to a simmer after 8 minutes, stirring occasionally.
7. Once the rice has absorbed all of the water, turn the heat off but leave the saucepan on the hob. Remove the bay leaves and add the frozen peas and sultanas. Stir and allow the peas to defrost while the curry continues to cook in the oven. The rice should take 15 minutes total, so the peas will have 10 - 15 minutes to defrost.
8. Once the curry has finished cooking, remove from the oven. Add a small handful of coconut chips to the rice before serving up into 2 - 3 bowls. Dish up the curry on top or on the side of the rice and finally serve with your favourite vegan naan / roti. I also added a scoop of mango chutney on top of my rice to eat with the rice and the roti, however this is completely optional.
This curry was a huge winner for my non vegan family, so it goes to show that you really don't miss meat in meals. I absolutely love this recipe and cannot wait to make it again soon, so let me know if you try it!
Follow me for more recipes on my instagram: @veganshannon
Also check out East End Foods on Instagram: @eastendfoodsuk
What's your favourite type of curry?
Love Always,
Shannon x
This looks delicious!
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