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Cashew Cauliflower Korma #dairyfree #vegan #glutenfree Delicious Healthy Plant-based Lunch/Dinner Idea #Nutriholist
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Cashew Cauliflower Korma

This flavorful cashew cauliflower korma is rich and creamy, yet surprisingly dairy-free! It makes a perfectly warming lunch or dinner on a chilly day.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Indian
Servings: 4
Author: Mitra @Nutriholist

Ingredients

  • 15 oz extra-firm tofu
  • 1 tablespoon avocado oil
  • 1 onion chopped
  • 4 cloves garlic grated or crushed
  • 1 inch fresh ginger grated or finely chopped
  • 1 teaspoon garam masala
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons tomato paste
  • 1 medium head of cauliflower cut into florets
  • 1 cup coconut milk
  • 1 1/4 cup raw cashews divided {See Notes}
  • 1 cup water
  • 1/2 lemon juiced
  • Sea salt and black pepper to taste
  • Cilantro, parsley, or basil for garnish

Instructions

  • Drain the block of tofu, pat dry, press with a clean towel, and cut into 1-inch cubes.
  • Heat oil in a non-stick skillet over medium. Add tofu cubes and sauté for about 10 minutes on all sides until golden brown. Set aside on a paper towel to drain the oil.
  • In the same pan sauté the chopped onion for about 5 minutes over medium-low until soft and golden in color. Add a bit of water if the pan dries out. Add garlic and ginger and sauté for another minute. Add the spices and sauté for 1-2 more minutes until fragrant. Add tomato paste and a splash of water and stir to combine.
  • Mix in the chopped cauliflower florets and stir to coat with the spices. Pour the coconut milk, cover, and bring to a gentle boil over medium-high. Then reduce heat to medium-low and let it cook for about 10 minutes while you prepare the cashew cream.
  • For the cashew cream, add 1 cup cashews to a high-speed blender. Reserve the remaining 1/4 cup for topping. Add water and lemon juice to the blender and blend until smooth.
  • Add the sautéed tofu cubes and the cashew cream to the skillet, season to taste with sea salt and black pepper, and let it simmer for about 10 minutes until the sauce thickens.
  • Top with reserved cashews and fresh herbs like cilantro, parsley, or basil and enjoy with a side of quinoa, rice, or naan.

Notes

If using a regular blender, it’s best to soak 1 cup cashews (used for the cashew cream) in hot water at the very beginning. Let it soak and soften for 15-20 minutes while you go through steps 1-4.