Winter Vegetable & Tofu Korma Recipe

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.

Winter Vegetable & Tofu Korma

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.

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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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I made this recipe this week and my family loved it! The left overs were great too. I made a few alterations, namely veggie broth in lieu of water and coconut in lieu of cream. Also I always have to double the spices. Could my spices just be old?


I’ve been eyeing this recipe since you posted it, and I finally made it tonight. Absolutely amazing. I will definitely be making this again.


I just made this tonight, using pre-strained Nancy’s yogurt rather than the greek. I also baked the cubed tofu on a silpat lined baking sheet(without oil) @ 400 deg. F for 25 min. prior to adding them to the curry. The addition of mushrooms, broccoli (rather than cauliflower) and red bell pepper made the dish taste out of this world. I will definitely use this spice combination in the future with other dishes (I think it would even make a nice aioli)! Coconut milk would be nice, although I like that this dish isn’t too sweet. Serving on a bed of brown rice, coupling a bit of lemon zest w/ the cilantro are a must.


Wonderful! I just made this dish this morning for a lunch potluck, and everyone loved it. The spice combination was perfect, and I threw in some carrots and cabbage, and that worked well, too. I left the dairy out completely, and it was still fantastically scrumptious. And easy, once everything is chopped up.


I didn’t think I could face another boring, dairy-laden, winter vegetable meal from the contents of my CSA. Thanks to this fabulous recipe, I didn’t have to! I used what I had – celery root, carrots, mustard greens from my friend’s yard, baby broccoli and savoy cabbage, served it over brown rice, and stirred in coconut milk and toasted cashews. Loved the blend of spices – so nourishing and satisfying. I’m looking forward to making this bright stew again and again throughout the seasons. THANK YOU!


I’m not sure of the right place to post this or contact you…so here goes.
I love your blog, your style of writing and I’m sure I would love your cookbooks. But, I’m living in Central Europe and getting books shipped is not ideal.
I have an idea and want to ask a more specific question but don’t really want to open Pandora’s box on this post/blog. Is there a way I can send you an email directly, or ask a question that doesn’t get posted for all to see?


I made this last night for dinner and it was wonderful — served it over brown rice. i just warmed leftovers and added some spinach leaves, and cream directly to the sauce — made it a beautiful bright milky yellow.
I love this website, is my primary go to for recipes, and has changed the way I cook. thank you so much for these incredible recipes!


Mmm, combinatin of ingredients in this recipe is great, I can see it is delicious. This will go on my menu very soon 🙂 I will only slightly adopt it to make a vegan lunch. Thank you!


Your photos are so stunning – my mouth is watering. Can’t wait to try this out.

Sprinzette @ Ginger and Almonds

Made this with butternut squash in lieu of potatoes, and vegetable broth in place of water. It was just delicious. I used almond milk in place of cream to slim it down a bit. It did need the salt.

Lazy retirementgirl

I’ve been craving Indian Food – this looks delicous!


This recipe was great! I added a few raisins as garnish and subbed some green beans for the potatoes. Delish! (like every other recipe–thanks Heidi!)


I see many sites to collect the information about this but your site is best of all other sites Thanks to take the information about this .I like your post and your site .you Provide good information for me .and again thanks .keep it up .your information is very help full for me .i hope you provide more information about this .i am waiting your reply .please reply me as soon as possible. Every one make the site but not providing the things or data about thisWorld Entertainment
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I love their cakey plainness and amenability to improvisation. Since I did not have a way to grind my oats (or any oat flour on hand), I substituted barley flour. Worked really well. Also used spelt instead of the whole wheat pasty flour (as suggested). Just made my second batch today…with aduki beans, nutmeg and extra vanilla. Wish I had a little matcha to dust on top! First batch was white beans, candied orange peel, golden raisins and the anise seeds. Exotic and homey all at once. Thanks for this tasty, nourishing, always-want-some-on-hand recipe.


Super delicious and great comfort dish! Only variation was I marinaded tofu in light ginger soy, quickly pan fried it, then added it to curry. We happened to have Liberte Coconut Yogurt and used that instead of greek yogurt/cream topping, that with cilantro tipped the scales!
The whole family loved it, including my 6 y.o. son!

yvette yasui

Just made this for dinner, using coconut cream and yogurt and adding some ground almonds. Heavenly – perfect comfort food for a Pacific Northwest rainstorm 🙂 Can’t wait for the cookbook!

Fiona @ EdibleSociety

Just made this tonight! Used coconut milk instead of cream as I had it in the house. I battled over adding the coconut milk directly to the soup, but held off and was sure glad I did. This was amazing. Nice work!


I decided to make this despite missing half of the the ingredients and it came out great! substituted with chicken broth instead of water, sweet potato instead of regular and broccoli instead of cauliflower.


Awesome, awesome pic.


Made this last night – excellent. I actually use coconut milk in all of my Indian inspired dishes, so I opted to try the Greek yogurt option and was surprised at how similar the taste was. Thanks!


I made this last night for dinner and the sauce was really good! I made it with one onion and a large piece of garlic and it still thought it was awesome. I can’t wait to try it with other vegetables. I used potatoes and cauliflower and added a bit of butternut squash for sweetness. I also omitted the chili flakes and chaunced them on the side to add in later. My 4-year-old son doesn’t do chili, my husbands likes it really hot, and I’m in between. Chaunce is just heating some oil til very hot and adding the chili flakes for moment. Usually when you start to choke you know it’s ready. Then take it off the heat immediately. I also wasn’t so sure of the almonds in this but I really liked them in the end, a welcomed crunch. Heidi I love your blog, thanks so much for your effort!

Amy V

I love the idea of using tofu instead of the traditional “paneer” in most Indian dishes! I would totally eat this with brown rice, or even quinoa would be a great grain to try it with (I like your idea of using farro too)! Great recipe!

Anjali Shah

Dear Heidi,
My comment has nothing to do with the korma recipe above, I just couldn’t find any other way to email you. So feel free not to post this comment here. I would have liked to add it to the farro recipe post.
I picked up some lunch at Joan’s on Third here in LA yesterday. I always gravitate towards their daily marketplace selections as they give me new ideas for using local seasonal produce:
I saw a farro salad in the case and got some thinking, “This is something Heidi would make”. It turned out to be good and my 3 year old loved it, so today I came searching to see if you have a similar recipe. Guess what – it sounds like you have the exact recipe, except for choice of nuts and herb – your farro and roasted butternut squash salad, right down to the onions and feta. They used hazelnuts though and I think marjoram which IMO did not work. I look forward to trying thyme as per your recipe. I thought you might be interested to hear that your recipe is being used in a very successful cafe. I hope they bought your first book and will buy lots of copies of your next book!


I made this last night but used zucchini, carrot, egg plant and sweet potato. Instead of the heavy cream I used low fat sour cream/low fat greek yogurt dolloped on top. I didn’t have any cardamon or red pepper flakes so used paprika and nutmeg. It was wonderful, so satisfying.


i made this last weekend. it was beautiful with the turmeric and cauliflower. it also tasted good and was even better as leftovers. i added some chickpeas i cooked for hummus. the bf gave it a thumbs up also.


WOW! I made this for dinner last night. I used potatoes and cauliflower and a then cleaned out the fridge a little by adding parsnips and a turnip. Wonderful flavors and textures. No leftovers means it was a HIT!


This was the perfect dinner last night. The potatoes took a bit longer to cook than expected, and everything was worth the wait. The yogurt-cream sauce was a necessary complement. I’m looking forward to leftovers today!


Gorgeous! This is a recipe I think I can pull off even with my 2 week old taking all my time! I’ll chop during one nap, cook during another…

Michelle @ Find Your Balance

Love this! I am always on the lookout for vegetarian curry dishes and I love the addition of flaked unshelled almonds.
FYI: am waiting for your cookbook I ordered last week. Can hardly wait!


Eating curry over farro is something I do in my Indian household all the time. I also love using a blend of quinoa and wheatberries. As much as I love rice — eating it everyday as a kid — using these grains with curry is a fantastic way of mixing things up.


Looks simple and delicious. Plus I just read turmeric may have cancer-fighting properties. Definitely making some soon.


This sounds delicious, I love all those spices and I think a piece of flat bread on the side sounds just right.

Sense of Home

This korma is amazing! Just as I was starting to get sick of winter this recipe comes along and makes me change my mind for a bit!

sally mae

I made this with what I had on hand: coconut oil, Christmas Lima Beans instead of tofu, soy milk instead of cream and a good squeeze of lemon juice at the end. Served on top of brown rice, this was delicious!

Anne Marie

some tofu is in the fridge, right now, so perfect recipe!
i already image the taste of spices …
thank you !

kosenrufu mama

Hi Heidi,
Seven of us girls from upstate NY came together last night and made this recipe from your site. It was yummy! I am going to try and include links to our photos. One funny thing…none of us are vegetarian! Thanks for continuing to prove that being healthy can be delicious.
HS: Love this Jasmine! So happy I could be part of your dinner party 🙂


Hi Heidi,
As usual, this recipe looks amazing! I just wanted to echo the other folks about allowing for more comments with outcome-based results. My favorite part of reading comments are the tweaks and alterations that people make…From what’s posted so far, I’ve already decided to use a little besam, almond milk and the leftover kale in my fridge.
thanks for another awesome recipe!


I make something similar whenever I have spare cauliflower after making gratin. Instead of a spice mix, I use tomato paste to flavour the sauce and sometimes add chicken to it, too.

Merry Makes

Thank you so much, this recipe looks perfect for our Tuesday night dinner guests. All ingredients are staples in my Shanghai kitchen pantry. That’s one of the reasons I love your site – most of the time I can get my hands on everything in my local neighbourhood markets, or make a substitute fairly easily.
Looking forward to getting this brewing up!

Lauren G

nothing better than a nice curry in winter.

tobias cooks!

I made this tonight with what was languishing in my fridge: 1/4 of a celery root; 1 potato, 1 sweet potato, 1 leek, 3 chard leaves and a bunch of stems, and a 1/4 of a savoy cabbage. It was completely delicious. I didn’t have time for the almonds and used coconut milk in the stew and served it with a dollop of greek yogurt and a squeeze of lime juice. A total keeper! Thanks Heidi.

Katherine Deumling

The red pepper is still lingering in my mouth…and it was worth all the chopping. I found my potatoes needed to cook longer, probably due to my poor chopping skills. I wish I had some naan to soak up that delicious sauce. I’m with Linda–going to try the coconut milk next time. This is a repeater for sure. Thanks, Heidi! 🙂


I made something similar to this but sub the potatoes for green beans — and don’t add the yogurt or tofu. Those additions sound wonderful!


Yum! My favorite flavors ever.

Melomeals: Vegan for $3.33 a Day

The turmeric is beautiful. Sounds so warming. I’m trying to picture what looks like with cabbage.


This was delicious; I used some tweaking to turn it into more of a soup. I also used peanut oil instead of ghee; added more coriander and a lot more ginger. I could eat it for 8 days and made enough to do so! Yum, great job Heidi!


I made this for dinner last night and added chopped kale to it. It is a feel-good soup in brightness of taste and color and because it is quite healthy. I ate three bowls of it. I loved the yogurt, cream and salt mixture and being able to regulate the amount of creaminess in the dish by adding it as a garnish. I will keep this in my repertoire. Thank you.

Megan Schwartz

I order coconut curries whenever I eat out, but the idea of a homemade one with cauliflower! Sounds delicious.


heady cauliflower curries are a staple around our house in these months, also. and while i agree, any season’s veggies can be swapped in to good effect, i think there is something especially lovely about the way these bold spices give spine and backbone to winter’s quiet, capable veg.


Heidi: this was wonderful…it’s a perfect winter dish. warming and satisfying. Thank you SO much!
Can’t wait to try it with coconut milk next time!

Linda Sparrowe

Looks delicious! For some reason, I’ve been making a lot of dishes with cumin, too. Not sure what that’s about, but I think the husband is tiring of it. 😉


This was simply GORGEOUS! I let the veggies and spices simmer for a bit longer before I added the tofu… And added the yogurt/cream straight into the pot. Seriously-had to go for seconds. Another 101 Cookbooks hit!

Liz Harper

I made this (I LOVE CURRY) and added a diced habanero, call me crazy…but it was GOOD!


Great recipe! even i dont like to much the curry flavours i am start to adding to my daily diet, i really like the colour that bring to the food like in the case of those yellow cauliflower. And I heard that adding turmeric to the diet help you against cancer cells.


This was super easy and tasty, with lots of leftovers–which means it’s my kind of cooking. I made a few small modifications: omitted the tofu (doesn’t sit well on some tummies in our house), added a small pinch of saffron to the spice mix, added half a bag of frozen peas at the very end, and used a combo of Greek yogurt and buttermilk to thicken the sauce, since I didn’t have any cream on hand. Absolutely delicious with brown rice! When I make it again, I think I’ll add chickpeas in place of the tofu…..but I will definitely be making it again.


Lovely recipe, Heidi…I love the combination of tofu and winter veggies. This looks beautiful.

The Healthy Apple

Hi Heidi,
Thanks for all your recipes.
Just wondering, have you ever tried this with burdock root sans yogurt? I have been experimenting a lot with that winter root-stews and even cold salads. It’s great in sushi too.
Thanks again and looking forward to your next one.
Jeri Kim Lowe

jeri kim lowe

Hi Heidi, I’ve been following your blog for a very long time and using many of your (incredible) recipes. I just made this, and since I didn’t have coriander in the house, I replaced it with coriander-based Balti Seasoning from Penzeys Spices. WOW, did that make it spicy — in a great way! I also substituted unsweetened almond milk and Bulgarian yogurt because of its low lactose. I ended up with a thinner korma sauce, but it’s extremely tasty and versatile. I really like that any hardy veggies work in the recipe, too. I used cauliflower, broccoli, and green beans, just because they all looked so good at the market, and it was a great mix. Thanks for all your time and energy on these recipes and photos!


I just found your blog last week and I can’t seem to get enough of it! I will make this for my family this weekend! yummy!

Florida Life Coach

I tinkered with the recipe a bit…scaled back on the tofu, added sweet potatoes and turned up the heat a bit on the spices. I also used low-fat Greek yogurt to cut the saturated fat a bit, and it was plenty rich. I particularly like how small everything is cut. It makes for a slightly more elegant dish than many curries. Thanks.

Katie (Mom's Kitchen Handbook)

That spice blend is a real find for me. I can’t wait to try it. And I am also excited to see yogurt used in place of coconut milk which I do not always have on hand. I have heard of using flour to prevent the yogurt from breaking, but maybe the heavy cream in your recipe prevents it.
Thanks as always for your inspiring recipes. I am planning on millet muffins this week.


Just made this for dinner. Left out the tofu. Used sweet potatoes instead of white. Added kale and a can of coconut milk. Left out yogurt. Delicious. Thanks Heidi as always for your amazing inspiration for my cooking and of course eating.


Thank you for sharing. I tried this dish tonight. I was a bit disappointed with this one. It smells better than it tastes, though I’m not sure what it needs.
HS: Hi FOC – Just be sure you have enough salt – its the kind of dish that can be a bit bland if under salted. It might be what you need to get everything to pop. Also, if your spices are stale, that can be an issue.

Fan of Cooking

Wow this dish looks delicious! I love how healthy it is and love all the flavors too. Yum!

Happy When Not Hungry

Funny, I came on here tonight looking for a cauliflower recipe and here this was. Fab! We just ate. It was absolutely delicious. I made a sort of liberal interpretation of your recipe. I had a tiny can of coconut milk sitting around so I did end up using that instead of the cream and yogurt as you suggested. It turned out very nicely. Also, just the other day I made a ridiculous quantity of the roasted spice mix from Skye Gyngell’s “A Year in my Kitchen” so I subbed that for the other spices too. Yum! Thank you Heidi!


I love dishes like this–use up everything in the fridge kind of recipes.

Maryea {Happy Healthy Mama}

to those who are wondering whether the choice to use almonds (ground, or their milk) affect the authenticity of a curry, they’ll be happy to know that ground almonds are a part of many traditional approaches to making a korma.


That is simply gorgeous, I’m loving all the flavours in there!

Maria @ Scandifoodie

Donna love that tip of the chickpea flour and yogurt. I like to eat my yogurt on the side, but I see where you are going with that and also prefer my curries to be on the creamy side and usually use coconut milk. I recently bought frozen coconut milk that I have to highly recommend as far as texture and flavour. Curry, cauliflower and potatoes perfect combination


This looks wonderful. There have been more Indian cooking shows on lately and I picked up a tip about adding yogurt to hot dishes. In some regions it’s traditional to mix some chick pea flour in with the yogurt and that stops it from breaking.


Oooh the color on the sauce is just stunning. I’ve been eating a lot of cauliflower lately and this sounds like a great way to use it that I wouldn’t have otherwise thought of.


This looks so warming and hearty Heidi. I like that you make your own spice blend… that way you can make it to taste easily. I’m always looking for ways to use cardamom. I just love it. The bbest part of this recipe is that its a one pot meal. Can’t beat that.

Mary (What's Cookin' with Mary)

great! i was just fussing about we got nothing to eat in the house. now i got an idea.. =)


Thanks for the recipe Heidi. I make a vegan. Korma which we have often and this’ll be a nice change. Yummmm!


Hi Heidi!
I wanted to add that I also like the idea of being able to comment on how the dishes turn out after making them. My two favorites so far are the Carmelized Tofu and the Red Lentil Curry Soup. Delicious! Love your recipes and photos. 🙂


I, too, love the looks and sound of your recipes, Heidi and would really enjoy hearing from more folks who have actually made the items and have some feedback regarding the changes they’ve made.

jan crostonhodder

What a perfect winter dish! It looks so hearty and delicious!


This is exactly what I want to eat every day.

Danny Peacock

Looks fabulous- will have to try it! Since it has been suggested that it is more beneficial nutritionally to eat as many “whole” foods as possible, I’ve been more inclined to substite the tofu for shelled edamame. It’s readily avaiable in the frozen foods section, and although it won’t absorb these wonderful flavors as tofu would, I think it is soy in a less processed state. Any thoughts?

SUsan Iseman

I recently made malaysian beef curry from Bon Appetit which used some of the spices you mention here. I ended up going to whole foods and buying spices in their bulk bin. That way you don’t have to buy a jar of it and not use it, or if its a new spice and you are not sure you will like it, you won’t go broke buying a ton of spices.
I bought literally a few teaspoons each of cardamom, ground ginger, ground coriander, 1 cinnamon stick and 2 star anise and spent around a dollar.
I love the versatility of this dish!


Hi Heidi,
I would just like to echo Janine’s remark about having a section for comments related to the actual preparation of the dish. I, too, find it incredibly helpful to read what has or hasn’t worked for others and I find myself gravitating towards recipes that do have that type of feedback.
Thanks, as always, for the great recipes and gorgeous photos.


I swear I was just thinking about making a winter Minestrone tonight. I’ve been craving soup for the past week , made two batches of meatball soup this weekend and now it must be a sign, lol: Winter Vegetable Soup Tonight ! Thanks for the idea !

Ciao Florentina

Heidi – I recently started cooking your recipes with great success. I am a big quinoa fan and found some recipes on your side that turned out excellent. Today I am having the leek soup for lunch that you recently posted. Sad thing is that your comments are always closed by the time I get around to cooking the dish so I can never offer my feedback. I see you get lots of comments on how delicious the recipes looks but when I read the comments I am always looking for feedback on what other people experienced when preparing the dish. Maybe there could be separate comment section for those that have feedback after they cooked. Just a thought, but I wanted to let it out since I am always thinking of providing feedback but never get the chance to.


Hi Heidi, Have used your cookbook for a while but just discovered your blog. Love this recipe. I think you should call it ‘Good Korma’. : )


I am so excited – I have all of these ingredients and will be making it tonight, along with another Indian recipe from a friend. (I’m going to blog about it later!) I love recipes that allow you to choose your favorite vegetables to use.


A great recipe and basically what I do all winter with anything I have around. Sometimes it becomes a chicken or Veggie stew, a curry, or even a 15 bean chili. I wing it and almost never use a recipe.
Thanks for adding to my mystery stew pot.


Heidi, I love your blog and recipes, that said, I have to ask a favor.
It’s winter, and dark and cold and rainy and windy where I live. Too many soup and stew recipes makes Tom a sad boy.
Maybe the next post could push the seasonal envelope and include a recipe with brightness, crunch and promise of the spring to come.

Tom @ Tall Clover Farm

This looks perfect. A mix between a soup and stir-fry…love it.


This looks great! I’ve been on a real cauliflower kick lately, so I’ll have to give this a try.


This is a great recipe for Chi-town we are still in the midst of winter and the main local vegetables still around root vegetables! So this is a perfect recipe for here!!!!!


Mmmm! I find myself bookmarking almost every one of your recipes…so yummy!


I love how versatile this recipe is and that much of it can be prepped in advance, can’t wait to try it!

Anne @ Baking Me

This recipe is exactly what I’ve been looking for. I’ve been struggling to use up the winter veggies that appear in my weekly organics box. An adaptable curry like this one will help me empty that box.

Christine (Cook the Story)

Can you recommend something instead of potatoes? I’m staying away from starches/grains for a while and I want to make this soup so badly!


This is my kind of soup. I love to just open the fridge and pull out all the vegetables and then after some chopping and simmering there’s a filling bowl of soup waiting for me. I’ve never understood buying canned soup when making soup at home is so easy, delicious, and nutritious. This looks like it’s all three! And it looks beautiful too.

Elizabeth E.

I love this kind of recipe that can be adapted to what is in the refrigerator. Yum!

The Rowdy Chowgirl

Veggie Korma is my absolute favorite Indian dish. The sauce is sooo good. Love this.

Laura @ SweetSavoryPlanet

This looks terrific! I wonder how it would be with winter melon and soba noodles? Might be a bit of a hot-pot overload.

Jen @ keepitsimplefoods

Mmm… I cook a lot of Indian food and this looks yummy, will have to give it a try


Love all those spices! It looks gorgeous and I bet it tastes amazing 🙂


Oh my goodness!!!
This is EXACTLY what I need right now. I feel so warm and cozy just looking at the photo!
Thank you!


This looks really great. I love stews (with meat in them) but I don’t think I would miss the meat in this dish. I think my kids would like it because it doesn’t seem too spicy. I don’t know why they cringe at pepper,,,argh.

Snack Girl

Hi Heidi,
I just started reading your blog a few weeks back and absolutely love your recipes. A similiar version of Cauliflower korma is a favourite of mine. At home, we sometimes add shredded coconut to give it a hint of sweet; other times we either add half a chopped tomato or some dry mango powder to push it over to the tangy side. Before adding yogurt, I often mix it with a spoon of gram flour. This prevents the yogurt from breaking and gives me a thicker consistency and completely does away with the need to add cream.


I too prefer to use almond milk in curries/kormas. I actually add pure almond paste, or ‘almond butter’, a couple of tablespoons of it, and thin with water.
Not sure if it is authentic, but I really like the way it tastes!


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!


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!


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.


Interesting way to cook cauliflower. I love its color.I’ve never had it in a soup.

Nisrine, Dinners & Dreams

Interesting way to cook cauliflower. I love its color.I’ve never had it in a soup.

Nisrine, Dinners & Dreams

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


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!


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 absolutely divine! The flavor profile is making my mouth water. On my list of dishes to make.

Lisa { AuthenticSuburbanGourmet }

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.


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

Earl Lee

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?


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.


That looks amazing! I love the slivered almond garnish.

J3nn (Jenn's Menu and Lifestyle Blog)

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!


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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