Tofu Korma.
You can’t go wrong with a Korma, and this tofu version is every bit as satisfying as the chicken one. If you like a little heat, you can throw a teaspoon of chilli powder in with the spices, or add some fresh chilli on top. Otherwise this korma is great in it’s current, perfectly-mild state!
Serves 4
Equipment.
sharp knife & chopping board
clean tea towel
baking tray
saucepan (for rice)
large saucepan (for curry),
blender/Nutribullet
jug/heatproof bowl
kettle
sieve
Ingredients.
280g (1 block) extra-firm tofu
4 tbsp oil, vegetable/coconut/sunflower
100g whole almonds, or cashews
400ml coconut milk, full-fat
2 white onions
1 tsp salt, plus extra to taste
3 tbsp ginger & garlic paste, or 3 garlic cloves & thumb-sized piece of ginger
3 medium tomatoes
1.5 tbsp brown sugar, any variety
250g frozen mixed vegetables, ideally a finely chopped version like this
Spices:
1 tbsp garam masala
1 tsp cinnamon
1 tsp cardamom
½ tsp turmeric
To Serve:
Rice
Method.
Preheat the oven to 200c, and place a non-stick (or lined) tray inside to preheat
Pour boiling water over the nuts and leave to soak
Put the rice on to cook, as per packet instructions
Roughly chop the onion and add to a large saucepan with a couple of tablespoons of oil. Soften on a medium heat for around 15-20mins, stirring intermittently. The onions should be soft, sweet, and a little caramelised in colour - be careful not to burn them as this flavour overpowers the dish
Measure out the spices onto a small plate/dish, then set aside
Weigh out 250g of the frozen vegetables and cover with boiling water to speed up cooking time later
Meanwhile, prepare the tofu: Drain the tofu and cut into 4 slices. Pat dry on a clean tea towel then break into rough chunks
Add a drizzle of oil to the hot baking tray and add the tofu. Using tongs, turn it around in the oil to coat, season with salt then return the tray to the oven for 20mins, turning halfway through. Once cooked, remove from the oven, and set aside
Roughly chop the tomatoes, as well as the ginger & garlic if using fresh
Add the spices to the cooked onion and fry for 2mins until fragrant
Add the tomatoes, ginger and garlic and fry for a further 5mins. Add a splash of water if the mixture dries out
Add the spiced onion mixture to a blender, along with the sugar & coconut milk, and blend until smooth
Transfer back to the pan and add the drained veg, along with a tin of water
Bring to the boil and simmer for 5mins or until the vegetables are cooked
A couple of mins before the end, add the tofu pieces to heat through, then serve on the rice
