[ RECIPE ] Tofu Korma
 
Prep time
Cook time
Total time
 
Serves: 4 Servings
Ingredients
  • Olive Oil
  • 200g Firm Tofu (cut into small chunks)
  • Salt & Freshly Ground Pepper
  • 1 Aubergine (cut into small chunks)
  • 1 Courgette (cut into small chunks)
  • 1 Sweet Potato (peeled and cut into small chunks)
  • 1 Brown Onion (cut into small chunks)
  • 1 Cinnamon Stick
  • 3 Cloves
  • 2 Bay Leaves
  • 3 Cardamom Pods (crushed)
  • 4 Garlic Cloves (peeled)
  • 1 inch Fresh-root Ginger (peeled)
  • 1 teaspoon Ground Coriander
  • ½ teaspoon Turmeric
  • ½ teaspoon Chilli Powder
  • 1 Red Chilli (chopped & de-seeded)
  • 2 teaspoons Tomato Purée
  • 40g Cashews (crushed)
  • Can of Chopped Tomatoes (halved)
  • Handful Cherry Tomatoes
  • Basmati Rice
  • Fresh Coriander
Instructions
  1. Place a large casserole dish on a medium-high heat and add the olive oil. Once hot, add the tofu pieces and fry for 6-8 minutes until evenly browned then set-aside.
  2. ️⃣ ⁠Add an additional tablespoon of olive oil into the same pan and add the aubergine and courgette pieces, season and fry for 10 minutes.
  3. ️⃣ Meanwhile parboil the sweet potatoes in a separate saucepan for 8-10 minutes, drain, then add to the casserole dish alongside the onions, cinnamon stick, cloves, bay leaves and cardamom pods for a further 2 minutes.
  4. ️⃣ Next make the ginger-garlic paste by combining both ingredients into a pestle & mortar until a paste is formed, then add it to the casserole dish alongside the spices, fresh chilli and tomato purée. Fry for a further 2 minutes.
  5. ️⃣ Return the tofu to the pan and add the crushed cashews, chopped tomatoes, cherry tomatoes and 150ml water. Season well and cover for 30 minutes.
  6. ️⃣ With 15 minutes remaining cook the rice, then when everything is ready remove the cinnamon stick, top with fresh coriander leaves and additional seasoning if required.
Recipe by Food & Fitness Always at https://foodandfitnessalways.com/recipe-tofu-korma-8980/