Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A mild, fragrant korma of tofu and cauliflower in a creamy yoghurt sauce with cardamom and a little coconut.
Equipment: Large frying pan with a lid
Measures and names
Ingredients
- 400 g firm tofu, drained and cut into cubes
- 250 g cauliflower florets, small
- 1 tbsp oil
- 4 cardamom pods, lightly crushed
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 2 cm piece of ginger, grated
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 1 tsp garam masala
- 1 tbsp desiccated coconut (unsweetened shredded coconut)
- 150 g Greek yoghurt
- Salt
- 1 small handful of fresh coriander (cilantro), chopped
- Cauliflower rice or a green salad, to serve
Method
- Heat half the oil in a large frying pan and fry the tofu for 6 minutes until lightly golden. Tip onto a plate.
- Add the rest of the oil, the cardamom pods and the onion and cook gently for 5 minutes until soft but not brown. Add the garlic and ginger for 1 minute.
- Stir in the ground spices and coconut, then add the cauliflower and 150 ml water. Cover and simmer for 7 minutes until the cauliflower is tender.
- Return the tofu and heat through for 1 minute, then take the pan off the heat and stir in the yoghurt. Season with salt.
- Scatter with coriander and serve with cauliflower rice or salad.
Swaps and tips
This is a mild curry, good for children and anyone who doesn't like heat. Add a green chilli with the garlic if you want more warmth. Pick out the cardamom pods before eating.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 40 g | 17 g | 7 g | 29 g | 486 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
