Tofu Korma

A mild but tasty curry for those with delicate taste buds

Serves - 4-6 Heat 2 (1-5)

Rating - 4 (1-5)

Prep Time 720 Minutes Cooking Time 60 Minutes

Ingredients

1 kg Pressed Tofu, cut into bite sized cubes

1 tbsp Ginger, grated

3 Cloves

150 g Natural Yogurt

2 Onions, finely chopped

1 Red Chilli, finely chopped

2 tbsp Vegetable Oil

1 tbsp Coriander

Black Pepper

1 tsp Turmeric

1 tsp Garam Masala

Water

75 g Creamed Coconut

Salt, to taste

125 g Almonds

Coriander Leaves, finely chopped

½ Lemon, the juice of

Method

Cut the tofu into 3cm chunks

Mix the tofu with the ginger garlic and yogurt

Cover and marinade for 12 hours or in the fridge overnight

Liquidise the chopped onion and red chilli add a little water if required and blend until smooth.

Heat the oil in a pan.

Add the ground coriander ground black pepper turmeric and garam masala and stir fry for about 1-minute over a low heat.

Turn up the heat and then add the onion and chilli paste and stir fry for 10 minutes.

Add the tofu and the marinade and continue to cook for another 10 minutes.

Add the creamed coconut and enough water to just cover the tofu and bring to the boil stirring until the coconut is dissolved.

Stir in the ground almonds.

Reduce heat to low cover the pan and simmer until the tofu is cooked (10-15 minutes).

Remove from heat add lemon juice and salt to taste.

Mix well and serve.