Tofu & Vegetable Korma
Serves
4
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
1 tbsp coconut oil
1 onion, chopped
3 garlic cloves, minced
4 tbsp cashew nuts
1 tsp ginger, minced
1 tbsp curry powder
salt to taste
14 oz (400 g) can coconut milk, light
14 oz (400 g) tofu, cubed
8 fl oz (240 ml) vegetable broth
1 carrot, sliced
1 zucchini, chopped
½ broccoli head, florets
1 tbsp tamari sauce
Nutrition
(Per Serving)
Calories
276
Fats
19 g
Protein
14 g
Carbs
16 g
Instructions
- Heat ½ the coconut oil in a pot over medium high heat and sauté the onion and garlic for about 5 minutes. Now add the ginger, cashews, and spices and sauté for a further 2 minutes.
- Add the coconut milk and simmer for 5 minutes. Using an immersion blender or food processor, blend the sauce until smooth.
- In a separate pot, stir fry the tofu with the remaining coconut oil and stir through the tamari sauce. Add the vegetables and broth, cover the pot with a lid, and simmer for 10 minutes. Now add the creamy korma sauce and simmer for a further 5 minutes.
- Serve the tofu korma with rice, yogurt, and cilantro.