Korma with Cauliflower Rice

I am really into curries…and why shouldn’t I be? They are so easy and quick to make.

Tonight I wanted to make something yummy with tofu, so I made this baked tofu and tossed that into korma curry.

Note: It holds together really well the next day, but if it’s too thick (because you didn’t add any water) just add a little bit of water, like 1/4 cup to get it to the consistency you like.

Ingredients

• For Curry
  • 1 can full-fat coconut milk
  • 1⁄2 cup raw cashews
  • 1 1/4 tbsp fresh ginger, minced
  • 4 garlic cloves
  • 3 tsp curry powder
  • 1 1/2 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • Optional: 1⁄2-1 tsp red chili flakes OR crushed red pepper (only if you want it spicy)
• 2 tablespoons of oil (Olive oil or coconut oil or whatever)
• Meat or tofu
• Optional: Put any veggie you like into the curry
  • 2 carrots, thinly sliced
  • 2 red potatoes, peeled and cut into a 1⁄2-inch dice, this has to be cooked
  • 1 red bell pepper, diced
  • 1⁄2 onion, chopped
  • 1⁄2 cup frozen peas or fresh peas
• Juice of 1 lemon

Directions

1. Combine all the ingredients for the curry into a blender or a food processor and let that go while you cook the other ingredients until it is smooth (it can take up to 5-7 minutes)
2. Put oil in a pan with edges (I use a wok) and add the chicken or whatever protein (I used tofu that was already cooked so I just threw the veggies in)
3. After the meat is cooked, toss in the veggies and let that all sautee until tender. At this point, the curry should be done so pour that into the pan and coat everything then add lemon juice and stir
4. If you like thinner curry, add some water until it reaches the consistency that you want, I really like thick curry so I don’t add any water
5. Done! Put this over rice, cauliflower rice, or just eat it as is