Tofu Korma

Name: Tofu Korma
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Cuisine: Asian, Indian
Ingredients: 1 head cauliflower, cut into florets; 1/4 tsp ground cinnamon; 1/2 tsp turmeric; 1.5 tsp garam masala; 1.5 tsp ground cumin; 1/2 tsp ground coriander; 280g extra firm tofu, cut into cubed cm; 300g frozen peas; 300g skyr; 1 medium red onion, diced; 4 cloves garlic; 1 inch piece of ginger; 90g cashew nuts; 300ml low salt vegetable stock; 2 tbsp tomato purée; 1.5 tsp cumin seeds; 1.5 tsp garam masala; 1/2 tsp turmeric; 1/4 teaspoon ground cinnamon; .5 tbsp cardamom pods; 1 tbsp olive oil, plus extra for cooking and roasting; Salt and black pepper; 1 tbsp lemon juice

7 steps

Prep:30minCook:55min

Updated at: Sun, 11 Feb 2024 19:31:05 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories250.2 kcal (13%)

Total Fat12.2 g (17%)

Carbs21.5 g (8%)

Sugars7 g (8%)

Protein16.3 g (33%)

Sodium248.2 mg (12%)

Fiber5.9 g (21%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Add your cauliflower to a roasting tray and pour over half the ground spices and a little oil. Toss to coat and then place in an oven at Gas mark 6/400F/200C for 25 minutes.

Step 2

Soak the cashews in boiling water for 20-30 minutes and then drain.

Step 3

Add the onion, garlic, ginger, tomato purée, olive oil, spices, water and cashew nuts to a blender and blitz to a smooth paste.

Step 4

Heat some oil in a wok on medium heat. Add in the tofu and fry for 5-10 minutes until golden brown and crispy, turning every minute then remove to a separate bowl.

Step 5

Heat a little oil again in the wok and add the cauliflower. Cook for 2 minutes then add a splash of water, cover and steam for a further 3.

Step 6

Add your paste into the wok along with the frozen peas. Simmer for 15 minutes and then stir in the skyr and lemon juice.

Step 7

Add the tofu back in and gently heat, adding a touch more water if it is too dry and mixing all the while.