Creamy Tofu Korma
Ingredients
Korma paste
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1/2 red onion
- 4 garlic cloves
- 1/2 inch ginger
- 1 tsp garam masala
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/4 tsp ground cardamom
- 1/4 tsp ground cinnamon
- Pinch of hot chilli powder
- 2 tbsp tomato puree
- 1 tbsp oil
Main components
- 500g extra firm tofu
- 1 tin (400ml) coconut milk
- 1/2 cup cashews
- 1/2 cup water
- 75ml vegetable stock
- 1/2 lemon
Garnish
- 1/2 cup cashews, toasted
- Fresh coriander
Preparation
Blend the korma paste ingredients until smooth to create a paste
Cut the tofu into cubes
Heat oil in a skillet and fry the tofu cubes until golden brown
In a large pot, heat a tablespoon of oil and add the korma paste, cooking for 2-3 minutes until fragrant
Stir in the coconut milk, cashews, water, and vegetable stock, then bring to a simmer
Add the fried tofu and simmer for 10-15 minutes until the sauce thickens
Squeeze in the juice of half a lemon and stir well
Garnish with toasted cashews and fresh coriander before serving
