For the korma:
60g blanched almonds
2 tbsp Canadian maple syrup
Salt and pepper
1 tbsp olive oil
1 white onion
2 cloves garlic
Small piece fresh ginger
1 green chilli
1 tbsp ground cardamom
1 tbsp ground coriander
1 tbsp ground cumin
½ tsp ground turmeric
For the tofu:
Handful fresh coriander
Hard tofu, cut into chunks
1 tbsp Canadian maple syrup
Blitz almonds, maple syrup, salt and pepper in a blender until combined.
Heat olive oil and fry onion, garlic, chilli and grated ginger until soft. Add to blender and blitz to a smooth paste.
Put paste in a pan, add water, simmer.
Dry fry ground cardamom, coriander, cumin and turmeric. Add tomatoes and cook for 2-3 mins. Add the contents to the korma sauce and stir thoroughly.
On baking tray, lay out cauliflower florets and tofu cubes, drizzle with maple syrup, salt and pepper, roast for 25 mins.
Portion up cauliflower and tofu into serving bowls and ladle korma sauce over the top. Garnish with chopped or torn fresh coriander.
Thanks to Maple from Canada for the recipe.
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