Creamy Tofu Korma Curry

Ingredients

• Cumin

  Spices, cumin seed

  ½ tsp, whole or 1g

• Coriander seed

  Spices

  ½ tsp or 0.9g

• Red Onion

  Freshdirect

  ½ small raw or 35g

• Garlic

  Raw

  4 clove or 12g

• Ginger root

  Raw

  1 tbsp or 6g

• Garam Masala

  Badia

  1 tsp or 24g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Cardamom

  Spices

  ¼ tsp, ground or 0.5g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Chili powder

  Spices

  ¼ tsp or 0.7g

• Tomato puree

  Canned, without salt added

  2 tbsp or 31g

• Canola oil

  2 tbsp or 28g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Tofu

  Extra firm, prepared with nigari

  16 oz or 454g

• Cashew nuts

  Nuts, dry roasted, without salt added

  1 cup, halves and whole or 137g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  2 cup or 452g

• Water

  Plain, clean water

  ½ cup or 118g

• Vegetable Broth

  From bouillons. Low sodium

  ⅓ cup or 80g

• Lemons

  Raw, with peel

  ½ fruit without seeds or 54g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Toast the coriander and cumin seeds in a dry frying pan over medium-high heat until fragrant. Transfer to a blender or spice grinder and blend until fine.
2. Add the ground spices, red onion, garlic, ginger, tomato puree, and half of the oil to a blender. Blend until a paste forms, adding a splash of water if needed.
3. Heat the remaining oil in a large frying pan and add the tofu. Break into 1-inch pieces and fry for 5-10 minutes until golden and crisp. Set aside.
4. In the same pan, add the curry paste, coconut milk, and vegetable broth. Cook over low heat.
5. Blend half of the cashews with water in a high-speed blender until creamy.
6. Add the cashew cream to the pan with the curry sauce and simmer gently for about 15 minutes.
7. Toast the remaining cashews in a dry frying pan over medium heat until brown, stirring frequently.
8. When the korma sauce is thick and creamy, add the tofu and heat through. Stir in the lemon juice and season with salt and pepper to taste.
9. Serve topped with toasted cashews and fresh chopped cilantro.

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