Tofu & Chickpea Korma Curry
Total Time
40 minutes
Prep Time
0 seconds
Cook Time
40 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 2 cloves garlic
- 1 thumb-sized piece ginger
- 2 tablespoons tomato purée
- 2 tablespoons olive oil
- 2 tablespoons cream from the top of a can of coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon almond butter
- pinch of sea salt
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Preparation
Step 1
Make the curry paste by placing all of the ingredients into a powerful blender and blitzing until a smooth paste forms.
Step 2
Place a pan over medium heat and add a tablespoon of coconut oil. Once warm, add the onion, garlic, cumin seeds, cinnamon and a pinch of salt and cook for 5-10 minutes until soft.
Step 3
Mix through the curry paste and cook for another 5 minutes, before adding the ground almonds and coconut milk. Mix well and leave to cook for 10-15 minutes until creamy and thick.
Step 4
While the curry sauce is cooking, drain the tofu and pat it dry using a paper towel. Cut the tofu into small, bite-sized chunks and add to the curry, along with the drained chickpeas.
Step 5
Mix everything well and cook for another 5-10 minutes over the heat to warm everything through.
Step 6
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