With lots of us using lockdown as an opportunity to get fit, keep active or simply nurture some healthy habits I thought this protein rich butter tofu curry would go down a storm.
This curry is mild, creamy, and slightly sweet like a Korma. Packed full of amazing Indian spices but minus the heat — perfect for those of us who are not accustomed to ordering anything spicier than a Balti or a Tikka at our local curry house.
This recipe is vegan but you could easily substitute the following ingredients to suit you:
- Tofu/Chicken/Quorn Pieces
- Coconut Yoghurt/Greek Yoghurt
Recipe serves 6-7 people
Ingredients:
1 cup of cashews soaked in boiling water
2 packs of extra firm tofu (I used Tofoo Co.)
4-6 tbsp coconut yoghurt (enough to thickly coat your tofu)
1tbsp korma pasta (I used Pataks)
1tbsp cooking oil (I used rapeseed)
1 large onion sliced finely
6 cloves garlic
1tbsp palm sugar (or sweetener of your choice)
2 whole cardamom pods
2 whole cloves
1tsp cumin seeds
1tsp turmeric
1tsp ground coriander
1tbsp garam masala
1 large broccoli
1 large mug of brown rice (or any other whole grain that takes your fancy!)
Garnish with fresh coriander (optional)
- Drain your tofu and then place in a bowl with the curry paste and yoghurt and gently mix. Leave the tofu to marinate in those spices for as long as possible (overnight is best).
- Slowly fry your onions, garlic and whole spices in a large pan until they start to turn translucent. Now add your palm sugar and a pinch of salt and continue to cook until a deep golden brown. Add your powder spices.
- Blend your cashews (along with the water) and add this to the pan. You may need to loosen the sauce with some extra yogurt (or coconut milk).
- Now get your rice on the boil. For brown rice I use 1 cup of rice to 3 cups of water. Once boiling, turn the hob right down and cover to cook for approx. 10 minutes.
- Add the broccoli to your curry and cover the pan to let it steam for around 5 minutes. Then serve that bad boy up!
