Winter Vegie and Tofu Korma Recipe

Looking for an easy winter vegie and tofu korma recipe? Learn how to make winter vegie and tofu korma using healthy ingredients.


Submitted by dearchelsea

Makes 1 serving



with out the nuts and onions (oops!)

Recipe Ingredients for winter vegie and 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
2 tablespoons butter
1 tablespoon freshly grated ginger
2 cloves garlic
1 pounds potatoes
1/2 pound celery root
12 ounces cauliflower
1 teaspoon fine sea salt
14 ounces firm tofu
1/2 cup yogurt
1/2 cup half and half

Recipe Directions for winter vegie and 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 1716.4g
Amount Per Serving
Calories
1272
Calories from Fat
529
% Daily Value*
Total Fat
58.8g
90%
Saturated Fat
28.6g
143%
Trans Fat
0.0g
Cholesterol
113mg
38%
Sodium
2585mg
108%
Potassium
4897mg
140%
Total Carbohydrates
142.4g
47%
Dietary Fiber
30.1g
120%
Sugars
28.9g
Protein
62.6g
Vitamin A 50% Vitamin C 457%
Calcium 143% Iron 92%
* 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
  • High in calcium
  • High in manganese
  • High in phosphorus
  • High in potassium
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in saturated fat
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement