By special request: my ‘recipe’ for Vegan Korma.
-Medium head cauliflower
-3 large carrots
-1 cup frozen peas
-1 can light coconut milk
-1 package extra firm organic tofu (don’t want any gmo’s in your dinner)
Cube the tofu, and toss in some coconut oil and salt. grease a cookie sheet with more oil. Bake the tofu at 375 for 30 minutes, turning once. It should be nicely browned on each side.
Chop the veggies into uniform small bite sized pieces. You want them to cook at the same rate so try to ensure uniformity.
In a wok, sauté the onion until soft. Add the cauliflower, carrot, coconut milk, and 2 tablespoons of spice paste. Cook until vegetables are tender. Add peas and tofu and cook until just warmed through.
Serve over steamed grain- My favourite is millet!
Excuse the terrible picture. I just wanted to eat it, not be an artist.