Tofu Korma Curry Recipe | Breakfast Care

Tofu Korma Curry is full of flavour and the perfect way to satisfy your cravings. It's creamy and totally vegan.

• 1 pack Tofu block, drained
• 100g cashews, soaked in warm water
• 1 small red onion
• 2 garlic cloves
• 2 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• A pinch chilli flakes
• 1 tablespoon tomato puree
• 1 teaspoon lime juice
• 1 cup milk
• Cashews, for topping
• Salt, as per taste
• Pepper, as per taste

  1. Drain and press tofu block for 10 minutes.
  2. Add cashews to a blender cup and cover with warm water.
  3. Prepare red onion by peeling and slicing into quarters and peeling the garlic cloves.
  4. Now pull the tofu block into chunks .
  5. Add olive oil in a pan and fry off for a few minutes.
  6. Drain the water from cashews.
  7. Add the cashews back to the blender along with the red onion, garlic, spices, tomato puree, lime juice, milk and a generous pinch of salt and pepper and blend until a smooth paste.
  8. Now pour cashew paste into the pan with the tofu and add in the can of milk and stir.
  9. Simmer for 10-15 minutes until desired consistency, making sure to stir every few minutes.
  10. Top with crushed cashews.
  11. Serve hot with rice or any bread of your choice.
  12. Enjoy!

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