Cauliflower Korma with Tempeh
Karla Dumas
Food and nutrition director
The Humane Society of the United States
Washington, D.C.
Earlier this year, the USDA added tempeh as an approved meat alternative for the school lunch program. Karla Dumas, food and nutrition director of the Humane Society of the U.S., worked up several recipes using the soy-based plant protein. This cauliflower korma is a low-risk way to introduce Indian flavors onto the menu. The flavor is mild and the ingredients include readily available curry powder, garam masala and coconut milk.
Ingredients
5 lb. 12 oz. brown rice
1½ cups olive oil
1/3 cup salt
¼ cup curry powder
¼ cup garam masala
4 lb. 12 oz. carrots, peeled and chopped
4 lb. onions, diced
½ cup chopped garlic
2 cans (#10 size) diced tomatoes
1 qt. canned coconut milk
6 lb. 4 oz. tempeh
6 lb. 4 oz cauliflower florets
¾ cup lemon juice
Steps
1. Prepare rice according to package directions; keep warm.
2. In pot, steam kettle or skillet, heat oil over medium heat. Add salt, curry and garam masala; saute 30 seconds. Stir in carrots, onions and garlic. Sauté or steam for 5 to 6 minutes or until onions are translucent, stirring often to prevent the vegetables from burning.
3. Stir in tomatoes and coconut milk; bring to a boil over high heat. Reduce heat to medium, cover and cook 10 to 15 minutes, or until vegetables are very tender.
3. Meanwhile, crumble or chop tempeh into small pieces. Using a large potato masher, mash vegetable mixture until broken down.
4. Stir tempeh, cauliflower and lemon juice into mashed vegetables; bring to a boil over high heat. Reduce heat to medium, cover and cook until cauliflower is extremely tender, about 20 minutes.
5. To serve, ladle korma over rice.
Photograph courtesy of The Humane Society of the United States