Quick Tofu Cauliflower Korma

Quick Tofu Cauliflower Korma with tomatoes, coconut, and a delectable spice mix.

Spice Mix
2 tsp garam masala
1 tsp ground cumin
½ tsp ground black pepper
½ tsp ground cardamom
½ tsp smoked paprika
¼ tsp chili flakes

Korma
1 tbsp coconut oil or olive oil
2 large field tomatoes, roughly cut (about 4 cups)
1 cup roughly chopped carrots
1 onion, peeled and roughly cut
3 cloves garlic, minced
⅓ cup unsweetened dried coconut flakes
½ cup water
2 tsp sea salt, plus more to taste
1, 350g pkg extra firm tofu, cut into ½-inch cubes (see notes for soy-free variation)
½ head cauliflower, cut into bite-sized florets (about 2 cups)
1 tsp whole pink peppercorns
1 tbsp lemon juice
Chopped fresh mint, to serve (optional)
Hot, cooked brown rice or quinoa, to serve (optional)

View the full recipe at Yummy Beet →