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
- OTHER INGREDIENTS
- 500g extra firm tofu
- 1 tin (400ml) coconut milk
- 1/2 cup cashews
- 1/2 cup water
- 75ml vegetable stock
- 1/2 lemon
- TO GARNISH
- 1/2 cup cashews, toasted
- Fresh coriander
Preparation
INSTRUCTIONS 1. In a dry frying pan on medium-high heat fry the coriander and cumin seeds until fragrant. Add to a blender/spice grinder and blend until fine
Add them along with the remaining paste ingredients to a blender and whizz until a paste forms. If it's getting stuck in the blades add a splash of water to loosen
In a large frying pan heat a tbsp of oil and add the tofu. Break up into chunks using your hands (for a more meaty look) or cut into 1 inch pieces. Fry for 5-10 minutes until starting to crisp and turn golden. Transfer to a bowl and set aside for later
In the same pan, add the curry paste along with the coconut milk and vegetable stock on a low heat
Place the cashews and water in a high speed blender until creamy. If you don't have a high speed blender you will need to soak them in hot water for 20-30 minutes to soften them
Add to the pan with the curry sauce and bring to a gentle simmer for about 15 minutes
Meanwhile in a fry frying pan on medium heat add the cashews and toast until turning brown. Stir frequently so they don't burn
When the korma sauce has thickened and is nice and creamy add the tofu in until warmed through. Add juice of half a lemon, stir and then taste. Season with salt and pepper
Top with the toasted cashews and fresh coriander and serve
