How do I ensure my tofu is extra firm for this korma?

To achieve extra-firm tofu, drain the block, pat it dry, and then press it with a clean towel to remove excess moisture before cutting it into 1-inch cubes and sauteing until golden brown.

Can I substitute the raw cashews for the cashew cream?

The recipe specifically calls for raw cashews to create the smooth, creamy sauce. They are essential for achieving the desired texture and richness of the cashew cream, so substitutions are not recommended for this component.

What's the best way to get the cauliflower tender but not mushy?

After coating the cauliflower florets in spices, pour in the coconut milk, cover, and bring to a gentle boil. Then reduce heat to medium-low and cook for about 10 minutes until tender-crisp.

What are good serving suggestions for this Cashew Cauliflower Korma?

This korma pairs wonderfully with a side of quinoa, rice, or naan. You can also garnish it with fresh cilantro, parsley, or basil for added flavor and color.

How should I store leftover Cashew Cauliflower Korma?

Store any leftover korma in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until warmed through.

6 years ago

Cashew Cauliflower Korma
[Vegan, Gluten Free]

MS By: Mitra Shirmohammadi

Author Bio

Mitra is a Holistic Nutritionist, foodie, recipe developer, nature lover, and adventure seeker. Besides creating... Read More

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A vibrant bowl of Cashew Cauliflower Korma with golden-brown tofu and tender cauliflower in a creamy, spiced sauce, garnished with fresh cilantro.

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Cashew Cauliflower Korma [Vegan, Gluten Free]

Dairy Free

This flavorful Cashew Cauliflower Korma is a must-try if you love Indian food but looking for a lighter, healthier alternative. It’s surprisingly dairy-free, yet so rich and creamy, you’d be tempted to lick your plate.

Ingredients You Need for Cashew Cauliflower Korma [Vegan, Gluten Free]

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

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How to Prepare Cashew Cauliflower Korma [Vegan, Gluten Free]

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.