[ 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
- 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.
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