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.
️⃣ Add an additional tablespoon of olive oil into the same pan and add the aubergine and courgette pieces, season and fry for 10 minutes.
️⃣ 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.
️⃣ 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.
️⃣ 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.
️⃣ 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/