Tofu Korma Curry Food

CREAMY TOFU KORMA CURRY

Steps:

• In a dry frying pan on medium-high heat fry the coriander and cumin seeds until fragrant. Add to a blender/spice grinder and blend until fine.
• Add them along with the remaining paste ingredients to a blender and whizz until a paste forms. If it's getting stuck in the blades add a splash of water to loosen.
• In a large frying pan heat a tbsp of oil and add the tofu. Break up into chunks using your hands (for a more meaty look) or cut into 1 inch pieces. Fry for 5-10 minutes until starting to crisp and turn golden. Transfer to a bowl and set aside for later.
• In the same pan, add the curry paste along with the coconut milk and vegetable stock on a low heat.
• Place the cashews and water in a high speed blender until creamy. If you don't have a high speed blender you will need to soak them in hot water for 20-30 minutes to soften them.
• Add to the pan with the curry sauce and bring to a gentle simmer for about 15 minutes.
• Meanwhile in a fry frying pan on medium heat add the cashews and toast until turning brown. Stir frequently so they don't burn.
• When the korma sauce has thickened and is nice and creamy add the tofu in until warmed through. Add juice of half a lemon, stir and then taste. Season with salt and pepper.
• Top with the toasted cashed and fresh coriander and serve!

CREAMY VEGGIE KORMA

Steps:

• Heat the oil in a large pan. Cook onion with the dry spices over a low heat for 5-6 mins until the onion is light golden. Add the chilli, garlic and ginger and cook for 1 min, then throw in the mixed vegetables and cook for a further 5 mins.
• Divide the mixture appropriately between two pans if serving vegetarians and meat eaters. Chop the chicken into small chunks and stir into one pan. Add the stock, dividing between the pans appropriately, and simmer for 10 mins (if only cooking the veggie version in one pan, use 300ml stock; if dividing between two pans, add 250ml to each). Divide the peas, if necessary, and add, cooking for 3 mins more until the veg are tender and the chicken is cooked through.
• Remove from the heat and stir through the yogurt and ground almonds, if using. Serve sprinkled with the toasted almonds and coriander, with basmati rice or naan bread on the side.

VEGETABLE KORMA CURRY

Steps:

• Heat butter/ghee/oil in a large wok style pan over medium-low heat.
• Add curry powder(s), garam masala, cumin (if using), nutmeg, and cinnamon and allow to cook 2 minutes (it should sizzle, but not smoke), stirring occasionally.
• Mix in onion and garlic; increase temperature and saute until onion is near translucent.
• Add tomatoes, green chiles, and vegetable broth and bring to a simmer.
• Mix in the potatoes, cauliflower, carrots, green beans, and cilantro; cover and cook over medium-low heat for 25 to 30 minutes, until vegetables are tender, but firm.
• Mix in sliced red bell pepper, coconut milk, and cashew butter; cook 15 minutes. (You can warm the cashew butter a bit in the microwave, first, to soften it and allow it to mix in better.)
• Remove from heat, stir in yogurt, and season to taste with salt; during the cooking, there should be enough liquid to form a good korma sauce base, if more sauce is desired, add additional vegetable broth.
• Serve over basamati rice and garnish with chopped cashews.
• Note: if you're not fond of green beans, you can substitute snow pea pods, but add them along with the red bell pepper and not earlier.