Winter Vegetable & Tofu Korma Recipe

Looking for an easy Winter Vegetable & Tofu Korma recipe? Learn how to make Winter Vegetable & Tofu Korma using healthy ingredients.


Submitted by bobbio

Makes 6 servings



One shortcut, you can use a food processor to chop the onions. And like i mention up above, while I used potatoes and cauliflower here, you can add or swap other seasonal vegetables. For example: chopped or sliced green beans, parsnips, broccoli, zucchini, etc. You can also certainly play around with different spice blends or tweak the ratio of spices to your liking. This one isn't particularly hot-spicy.

Recipe Ingredients for 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
1 tablespoons clarified butter, ghee, or sunflower oil
2 medium yellow onions, very finely chopped
1 tablespoon freshly grated ginger, peeled first
4 cloves garlic, peeled and chopped
1 pounds potatos
12 ounces cauliflower, cut into tiny trees
2/3 cup sliced almonds
3/4 teaspoon fine sea salt, plus more to taste
12 ounces firm tofu
1/2 cup yogurt
1/2 cup heavy cream
1 cup fresh cilantro, chopped

Recipe Directions for Winter Vegetable & Tofu Korma

  1. Combine the cardamom, turmeric, red pepper flakes, cumin, coriander, and cinnamon in a small bowl and set aside.

  2. Heat the butter/oil in a large, thick-bottomed soup pot over medium-high heat. Stir in the onions. Cook until they soften a bit, just a minute or two. Then add the ginger and then garlic. Stir in the spices and continue cooking for a couple minutes, or until the spices are very fragrant. Stir in the potatoes, cauliflower, and half the almonds. Add 3/4 teaspoon salt.

  3. Now stir in 3 cups of water. Stir gently, cover with a lid leaving a tiny crack and simmer for 15-20 minutes, the potatoes should be just about cooked by then. Taste, and add more salt if needed. Stir in the tofu after about 15 minutes so it has time to heat through.

  4. In the meantime, combine the yogurt and cream in a bowl with a couple pinches of salt.

  5. Once the vegetables are cooked through, dial down the heat to low. Now, you can add the yogurt mixture all at once and bring the pot back just to the brink of a simmer. Or do what I do, serve the yogurt on the side, so people can make their bowl as rich as they like. Either way, taste, make sure to taste the broth, and add more salt if needed. If you haven't added the yogurt to the big pot, serve each bowl with a generous dollop of the yogurt cream, and top with the remaining nuts and chopped cilantro

Categories

Main Dish

Nutrition Facts
Serving Size 277.0g
Amount Per Serving
Calories
268
Calories from Fat
130
% Daily Value*
Total Fat
14.4g
22%
Saturated Fat
3.7g
18%
Trans Fat
0.0g
Cholesterol
15mg
5%
Sodium
285mg
12%
Potassium
826mg
24%
Total Carbohydrates
27.0g
9%
Dietary Fiber
6.1g
24%
Sugars
5.9g
Protein
11.7g
Vitamin A 11% Vitamin C 77%
Calcium 23% Iron 17%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in cholesterol
  • High in manganese
  • Very high in vitamin C
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