I worked from a one of Heidi’s recipes for Korma on 101 Cookbooks. I doubled up her recipe and gave it a whirl with Cauliflower and carrots. I used 6 cups of water, and was sorry that I had. The result was good, but thin. I will cut the water back in the future to 4 cups as noted in the recipe below.
Cauliflower Korma Recipe
Serves : 8 Prep Time: 30 min Cook Time: 20 min
1/2 teaspoon ground cardamom
1 tablespoon turmeric
1 tablespoon crushed red pepper flakes
1 tablespoon ground cumin
1 ½ tablespoon ground coriander
½ teaspoon cinnamon
2 tablespoons butter
2 medium onions, chopped
2 cups chopped carrots
3 tablespoon freshly grated ginger, peeled first
7 medium cloves garlic, peeled and chopped
1 large cauliflower, cut into tiny trees
2/3 cup sliced almonds, toasted
1 teaspoon kosher salt, plus more to taste
4 cups filtered water
12 ounces firm tofu, cut into 1/4-inch cubes
1 cup Greek yogurt
1 cup heavy cream
Combine the cardamom, turmeric, red pepper flakes, cumin, coriander, and cinnamon in a small bowl and set aside.
Heat the butter 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. Stir in cauliflower, carrots and half the almonds. Add salt.
Now stir in 4 cups of water. Stir gently, cover with a lid leaving a tiny crack and simmer for 15-20 minutes, Taste, and add more salt if needed. Stir in the tofu after about 15 minutes so it has time to heat through.
In the meantime, combine the yogurt and cream in a bowl with a couple pinches of salt.
Once the vegetables are cooked through, turn 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. Serve each bowl with a generous dollop of the yogurt and top with the remaining nuts