Packed with protein, this Roasted Cauliflower and Tofu Pasanda is a creamy and smooth curry with minimal spice. Similiar to a korma, a pasanda is made with a base of almonds but it is even milder than a korma. Perfect for those who do not like chilli; the Mama-to-Be's who can't bare to have any chilli at the moment; or for the little ones who are too young for spicy curries.
Ingredients
- ½ head cauliflower, large. Approximately 350g
- 320 g tofu, firm
- 3 tbsp olive oil, divided
- 2 tbsp garam masala
- 1 onion
- 1½ cups basmati rice
- 4 cloves garlic
- 1 inch ginger
- ½ tsp cinnamon
- 1 tsp turmeric
- 8 tbsp natural vegan yogurt
- 1 tin coconut milk, full fat
- 4 tbsp ground almonds
- 1 tbsp rice syrup
- 30 g fresh coriander, optional
- 30 g slivered almonds, optional
Instructions
- Preheat the oven to 200℃ / 390℉.
- Remove the stem of the cauliflower and wash well under cold water. Cut into small florets and place in a baking tray.½ head cauliflower,
- Tear the tofu into small bite-sized chunks and place in a separate baking tray.320 g tofu,
- Pour 1 tablespoon of olive oil and garam masala into each of the baking trays. Mix well with your hands or a spoon.3 tbsp olive oil, , 2 tbsp garam masala
- Once the oven has reached temperature, place in the oven and bake for 20 minutes, stirring once half way through.
- In a large pan, add the last tablespoon of oil and heat on a medium heat.
- Peel and dice the onion and add to the pan while giving a stir.1 onion
- Cook the rice as per the packet instructions.1½ cups basmati rice
- Peel and mince the garlic and ginger adding them to the pan along with the cinnamon, and turmeric giving them all a stir.4 cloves garlic, 1 inch ginger, ½ tsp cinnamon, 1 tsp turmeric
- Fry for 3 minutes, then reduce the heat to low and remove the pot from the hob.
- Add the yogurt, coconut milk, ground almonds and rice syrup. Season with salt and pepper and return to the hob.8 tbsp natural vegan yogurt, 1 tin coconut milk, , 4 tbsp ground almonds, 1 tbsp rice syrup
- Stir well, adding a few tablespoons of water to thin down the sauce and turn up the heat again slightly to simmer uncovered. Depending on how thin you would like the sauce, you can add anywhere between 4 - 8 tablespoons of water.
- Once the cauliflower and tofu have crisped up in the oven, add them to the sauce and stir well.
- Serve with fluffy basmati rice and top with chopped coriander and slivered almonds if desired.30 g fresh coriander, , 30 g slivered almonds,
Nutrition
Calories: 579kcalCarbohydrates: 76gProtein: 19gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.003gSodium: 43mgPotassium: 463mgFiber: 6gSugar: 8gVitamin A: 508IUVitamin C: 44mgCalcium: 233mgIron: 3mg
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