Published: by Absolutely Recipes, in the recipes category.

Indian Tofu Korma Recipe.

Ingredients:

2 TBSP Coconut Oil
2 Blocks Firm Tofu (Cubed)
2 Yellow Onions (One Quarter and Another Chopped)
4 Cloves of Garlic (Minced)
1 Inch Fresh Ginger (Peeled and Roughly Chopped)
2 TBSP Water
2 TSP Ground Cumin
2 TSP Ground Coriander
1 TSP Ground Turmeric
1 TSP Garam Masala
1/2 TSP Chili Powder
1 Cup Full Fat Coconut Milk (Unsweetened)
1 1/2 Cups Vegetable Stock
1/4 Cup Raw Cashews
1/2 TSP Ground Black Pepper

Recipe Instructions:

Heat 1 TBSP of coconut oil in a large skillet over medium heat.
Add the tofu cubes and cook for 5 minutes stirring occasionally until almost fully cooked.
Set aside.
Add quartered onion, garlic, ginger and water to a food processor bowl and pulse to make a smooth puree, set aside.
Add 1 TBSP coconut oil to the same pan the tofu was cooked in, when warmed add the chopped onion and saut? For 10 minutes until softened and lightly browned.
Stir in the onion and garlic puree as well as the cumin, coriander, turmeric, garam masala and chili powder and cook for 2 minutes until fragrant.
Add the coconut milk and vegetable stock and let mixture simmer for 5 minutes and allow the mixture to reduce and thicken slightly.
Add the cooked tofu and cashews and cook for another 5-10 minutes until the tofu is cooked through and the curry is hot.
Serve over white or basmati rice.

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