Creamy Aromatic Korma Curry

Say no to take away because making a creamy, aromatic and flavourful Korma Curry at home just got easy!

Ingredients

• 1 jar of Korma Curry Paste
• 1 kg of bite sized (extra firm) tofu
• 400ml of coconut cream
• 1/2 cup of ground cashews, almonds or almond meal
• Fresh coriander and whole nuts to garnish

Preparing the Tofu

• Pre-heat the oven to 200 degrees
• Remove the extra firm tofu from the packet and dry it using a hand towel.
• Break the tofu in to bite sized pieces. I like to break it, rather than cutting to equal sizes, to have the look of chicken pieces. 
• Toss it in salt, 2 tbsp of cornflour and 2 tbsp oil, until every piece is well coated. 
• Bake it for 15 minutes, turning the tray half way through, until the tofu is slightly crispy on the top.

Preparing the Korma Curry

• Heat your pan. Leave the flame on high.
• Add the paste to the heated pan along with the baked tofu.
• Add 1 cup of water, cream, ground nuts and cook on high for another 10 minutes.
• Take it off the heat and garnish with fresh coriander and nuts.
• Serve it with fresh rice or roti!

Tips

• You can avoid baking the tofu. Instead, you can marinate the tofu with spices of your choice and follow the process. 
• You can replace the tofu with TVP or Vegetables of your choice.
• You can adjust the quantity and spice levels to your liking.