Easy Tempeh Cauliflower Korma
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
Click here to view and download the PDF version of this recipe.
Process #2 – Same day service
Skill level: Intermediate
Servings: 50
Ingredients
5 pounds 12 ounces Brown rice, dry
1 ½ cups Olive oil
¼ cup Curry powder
¼ cup Garam Masala
1/3 cup Salt
4 pounds Onions, diced
4 pounds 12 ounces Carrots, peeled, chopped
½ cup Garlic, roughly chopped
3-#10 cans Diced tomatoes, canned
1 quart Coconut milk, canned
6 pounds 4 ounces Tempeh
6 pounds 4 ounces Cauliflower, florets – ready to use or 8 pounds 12 ounces Cauliflower, whole, cut into florets
¾ cup Lemon juice
Servings: 100
Ingredients
11 pounds 8 ounces Brown rice, dry
1 ½ pints Olive oil
½ cup Curry powder
½ cup Garam Masala
2/3 cup Salt
8 pounds Onions, diced
9 pounds 8 ounces Carrots, peeled, chopped
1 cup Garlic, roughly chopped
5-#10 cans Diced tomatoes, canned
2 quarts Coconut milk, canned
12 pounds 8 ounces Tempeh
12 pounds 8 ounces Cauliflower, florets – ready to use or 17 pounds 8 ounces Cauliflower, whole, cut into florets
1 ½ cups Lemon juice
Preparation
HACCP Critical Control Point: Heat to a temperature of 140°F for 15 seconds.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat product only once
HACCP- Standard Operating Procedure- Use handwashing procedures before starting recipe
1. Prepare rice according to package, or as follows.
a. Steam in large pot covered for approximately 15 minutes.
b. Boil water and pour over rice. Bake covered rice in the oven at 350°F for approximately 30 minutes.
2. In pot, steam kettle or skillet, heat oil over medium heat; add spices, salt, carrots, onion, and garlic. Sauté or steam for 5-6 minutes, until onions are translucent. Make sure to stir often to prevent the vegetables from burning. Add tomatoes and coconut milk to the vegetables and bring to a boil. Then reduce to medium, cover, and cook for 10 to 15 minutes, or until vegetables are very tender.
3. Meanwhile, crumble or chop tempeh into small pieces.
4. Using a large potato masher, mash vegetable ingredients until broken down. Add the tempeh, cauliflower, and lemon juice to the mashed vegetables and bring to a boil. Reduce to medium, cover, and cook until cauliflower is extremely tender, about 20 minutes.
*Cauliflower is tender enough if a fork can pierce it easily. Serve over rice.
Serving information
Serve 1 ¼ cups Cauliflower Korma over 1 cup brown rice.
Each serving provides 2 meat/meat alternates, 2 ounce equivalent grains, ½ cup red/orange vegetable and ½ cup other vegetable.
OR
Serve ¾ cup Cauliflower Korma over ½ cup brown rice.
Each serving provides 1 meat/meat alternate, 1 ounce equivalent grains, and ½ cup vegetable component.
Nutrition information per 2 m/ma and 2 grain equivalents
Calories: 501 Total Fat: 20g Saturated Fat: 8g Monounsaturated Fat: 6.6g Polyunsaturated Fat: 3.5g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 66g Fiber: 8g Total Sugar: 7g Protein: 19g Sodium: 566mg Vitamin A: 214μg Vitamin C: 34mg Calcium: 125mg Iron: 4mg Folate: 70μg
