Prep Time: 30 min Cook Time: 4 hrs Servings: 18 servings
For the spice blend:
3 Tbs garam masala
6 Tsp paprika
1 Tbs ground coriander
1/2 tsp ground black pepper
1 tsp salt
1/2 Tbs cayenne pepper
1 Tbs ground turmeric
For the tofu tikka masala:
1 pack organic extra-firm tofu
1 x large cauliflower cut in bite sized florets
1 Tbs cumin seeds
3 large onion diced
12 cloves garlic minced
3 inch ginger peeled and grated
6 green chili peppers finely chopped
2 yellow capsicum diced
2/3 cup nooch
1 cup capsicum paste
2 can diced tomatoes
1.5 cans coconut cream/milk (reserve the rest for the rice)
6 tbsp white wine vinegar
1 Tbs coconut sugar
salt to taste
2.5 cups brown rice
1.5 cups cashews
1 large clove garlic
Chop up kumera and put in a pot of salted water and boil. Then drain and smash flattish on a tray and roast or pop under grill for 15mins.
Place rice in cooker with water and the coconut cream and turn on to cook.
Drain excess liquid from the tofu package. Wrap the tofu in several clean towels and place a heavy object on top of it. The vegan recipe books are great.
Mix together all of the spices and set aside. Heat wok over medium heat, and add the diced onion with a pinch of salt and splash of water. Cook the onion, stirring occasionally, until translucent and starting to lightly brown, 4 to 6 minutes.
Add the cumin seeds and cook for 90 seconds more. Add the garlic, ginger, and chili pepper, and cook for another 90 seconds. Stir in all of the spice mixture and cook, stirring constantly, just until fragrant, about 40 seconds.
Add the bell pepper, cauliflower, nutritional yeast, and capsicum paste, and cook for 2 more minutes, stirring frequently. Finally, add the tomatoes and stir well, scraping around the bottom of the pan. Cook for 3 minutes. Turn off the heat.
Lightly spray or grease the bottom of your slow cooker. Cut the pressed tofu into small cubes and add it to the slow cooker. Use a spatula to add all of the mixture from the skillet. Add the coconut milk, white wine vinegar, and coconut sugar, and stir to combine.
Cook on high for 3-4 hours in slow cooker.
In the nutribullet add the cashews, salt and garlic clove with 1 cup water. Blend until smooth.
Serve with rice or smashed kumera
Calories Per Serving 383 kcal
Saturated Fat 18g
Monounsaturated Fat 2g