Winter Vegetable & Tofu Korma

Winter Vegetable & Tofu Korma Recipe

Lately I've been making a thick, cumin and coriander-spiced root vegetable stew. It's a free-wheeling one-pot dinner that attempts to use up whatever winter vegetables I have lingering about, and provides leftovers for a day or two to come. I'm not entirely sure what to call it. A curry? A korma? Either way, I took some to my sister's recently, and she asked for the recipe. Heather, here you go :). We can make it the next time I come over if you want. xo. There's quite a bit of chopping involved, but a big pot of goodness is the reward.

Winter Vegetable & Tofu Korma Recipe

In the version I made for her, I used potatoes, cauliflower, and then a bit of tofu for protein and substance - but other times I trade in carrots, or parsnips, or shredded cabbage. I use a yogurt/cream blend here, which is inspired by Indian kormas, but there is no reason you couldn't substitute coconut milk for that lux-y creamy component.

Winter Vegetable & Tofu Korma Recipe

You can eat this as-is. Or serve it over brown rice, or with a side of naan or flatbread. I admit, I've even had leftovers for lunch atop a scoop of farro. One other thing I've noticed is how good the sauce is in its own right - without the chunky vegetables and tofu. I can imagine it working nicely with dumplings, drizzled across a crunchy-topped frittata, tossed with egg noodles....

Winter Vegetable & Tofu Korma Recipe

You can prep a lot of this ahead of time to make it a more week-night friendly. For example, go ahead and measure out the spices ahead of time, and keep them in an air-tight container. And go ahead and chop the onions, ginger, cauliflower, and tofu a day or two in advance if you like. But if you cut the potatoes early, keep them covered in a bowl of water to keep them from browning - you can cut those a day or so in advance as well.

Winter Vegetable & Tofu Korma

HS: One shortcut, you can use a food processor to chop the onions. And like i mention up above, while I used potatoes and cauliflower here, you can add or swap other seasonal vegetables. For example: chopped or sliced green beans, parsnips, broccoli, zucchini, etc. You can also certainly play around with different spice blends or tweak the ratio of spices to your liking. This one isn't particularly hot-spicy.

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 clarified butter, ghee, or sunflower oil

2 medium yellow onions, very finely chopped
1 tablespoon freshly grated ginger, peeled first
4 medium cloves garlic, peeled and chopped

1 1/2 pounds waxy potatoes, cut into 1/4-inch cubes
12 ounces / 340 g cauliflower, cut into tiny trees
2/3 cup / 65g sliced almonds, toasted
3/4 teaspoon fine sea salt, plus more to taste
12 ounces / 340 g firm tofu, cut into 1/4-inch cubes or matchsticks

1/2 cup / 4.5 oz / 130 g greek yogurt
1/2 cup / 120 ml heavy cream
a small bunch of fresh cilantro, chopped

Combine the cardamom, turmeric, red pepper flakes, cumin, coriander, and cinnamon in a small bowl and set aside.

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.

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.

In the meantime, combine the yogurt and cream in a bowl with a couple pinches of salt.

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.

Serves 6+

Prep time: 40 minutes - Cook time: 20 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
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Comments

  • this looks fantastic! i love when you post weeknight-friendly recipes. sometimes (er, rarely) when i am feeling super plan-ahead/productive, i will chop up several veggies for use in recipes during the week. of course, when it comes time to make them, despite having done the prep, i always have a few things i never get around to. next time i will toss them all into this! thanks for sharing :) can't wait for your book! my mom ordered me a bunch of cookbooks for my birthday a few months ago, from my amazon wishlist. she accidentally ordered yours thinking it was already published. so not only will i get it on the day it comes out, it's free to me! yay!

    Monica
  • I always have trouble making tofu, but something tells me this would be delicious!

    sweet road
  • This sounds heavenly! This would be the perfect stew to make a big batch of!

    Katrina
  • I'm all for one-pot meals, and this looks incredible. Great spice blend. I usually make my curries with coconut milk so the yogurt-cream mixture will be a welcome departure. Can't wait to try it.

    Nancy
  • Looks great--I bet it would be good with peas. Or with paneer instead of tofu... Love your new fonts, too!

    Maria
  • Love this combination of flavors and textures (and using up vegetables, one of my biggest challenges!)

    JL goes Vegan
  • I might make this for an Indian food night I'm having next weekend :) noms!

    Amy
  • Wow, I've never tried korma before, but this is enough to push me over the edge... It's perfect timing, too - I'm on a huge cumin + coconut milk kick right now! I'm not one to mind a lot of chopping if it's for a good cause... :)

    Carly from Yummrs
  • This is very nice korma... I like how your cauliflower looks like here...

    The Artist Chef
  • Sounds good and I have some winter vegetables waiting for me in the fridge.

    Lena
  • Wow, this looks great! It seems like it has a lot of substance in it. The colors meld together wonderfully also!

    Earl Lee
  • Lovely! I can imagine this with parsnips in the winter and zucchini in the summer - opportunities for seasonal 'free-wheeling' is definitely one of my favourite recipe properties. I do like the sound of the sauce - we always have thick yogurt at home but not so much coconut milk. I wonder if it would work with just yogurt?

    Sophie
  • For more almondyness, and a slightly lighter take (although I'm a sucker for creamy curries) almond milk would be nice in place of the heavy cream. I've also seen korma recipes with ground almonds in the sauce. Coconut yogurt (as long as it's not a dessert type variety) would be pretty amazing too. I have to try your recipe, cauliflower+spice=heaven:)

    Eimear Rose
  • What could be better at this moment, with all those colors, flavors, textures, and Spring seemingly light years away? Nothing, of course—just a rhetorical question.

    Marysol
  • This looks amazing. Thank you so much. I almost never use cream in my curries, but I really want to start doing it to give them a little more substance. I love the idea of coconut milk as well. Thanks for the inspiration!

    Rebecca
  • Mmm, this sounds delicious! I like your idea of subbing in coconut milk for a more luxurious texture -- I'm going to have to try this soon.

    Coco @ Opera Girl Cooks
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