Creamy Tofu Korma
A rich and creamy tofu korma made with coconut milk, warm spices, and toasted cashews—perfect for a weeknight dinner.
Method
- 1
Toast cumin and coriander seeds in a dry pan until fragrant, then grind into a powder.
- 2
Blend onion, garlic, ginger, tomato, spices, and the ground seeds into a smooth curry paste.
- 3
Heat oil in a pan and fry cubed tofu until lightly golden. Set aside.
- 4
Add curry paste to the pan with coconut milk and vegetable stock. Simmer gently.
- 5
Blend cashews with water until smooth to make cashew cream.
- 6
Stir cashew cream into the sauce and simmer until thick and creamy.
- 7
Return tofu to the pan and warm through.
- 8
Finish with lemon juice, seasoning, and fresh coriander.
Ingredients
- •1 inch ginger, grated
- •2 tbsp oil
- •1 cup vegetable stock
- •50 g cashews
- •1 cup water
- •1 tbsp lemon juice
- •2 tbsp fresh coriander, chopped
- •1 tsp cumin seeds
- •1 large onion, finely chopped
- •3 garlic cloves, minced
- •1 tsp garam masala
- •1 tsp ground cumin
- •1 tsp turmeric
- •2 green cardamom pods
- •1/2 tsp cinnamon
- •1 tsp chilli powder
- •1 medium tomato, chopped
- •200 g firm tofu, cubed
- •1 tin coconut milk
- •1 tsp salt
- •pepper to taste
Notes
- •Use fresh spices for more flavour.
- •Adjust the chilli powder according to your spice preference.
- •Store leftovers in the fridge for up to 3 days.
- •For added texture, top with toasted cashews before serving.
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