TOFU AND KALE CREAMY KORMA CURRY

I had to put the word creamy in the title because otherwise this guy just screams HEALTH and I didn’t want to scare everyone off. Plus it is creamy so why wouldn’t I mention that? This curry is delicious! I’m a big fan of tofu these days and this curry comes together pretty quickly with a big punch of flavour.

That list of ingredients looks long. But it’s mostly just dry spices, those keep for ages and you should have most of them in your pantry. if not, what are you even doing? Get some spices, they add flavour, they’re good for you and they’re great value for money. If you’ve got a good selection of spices then you can make everything taste excellent. That said I don’t usually have this many in one recipe. but you’re essentially making your own very quick curry paste in the pan. I love cooking like this as it’s fast, there’s less dishes and you can adjust flavours to suit your tastes. Like things more garlicky? Add more garlic! Want it spicy? Add more cayenne! Don’t like heat, then don’t add cayenne. Okay, I think you’ve got the basic premise here.

 

Adding cashews to the sauce adds creaminess while also adding extra vitamins and healthy fats. It also tastes delicious and that’s important. I fry the tofu off briefly first to help make it crispy, the chickpea or cornflour both help with this too. This is a really flavoursome curry but I wouldn’t consider it particularly spicy compared to most curries I make, it’s a korma after all.

I read lots of different korma recipes and have also tried numerous version over the years. This one is full of all my favourite flavours, I know many people would put cardamon in and you totally could but I decided that I liked it better without it so that’s why it’s not there. I think the sweetness of the cinnamon really helps balance out the other flavours and love it’s mild spice in this.

The other thing I played around this was different things to add to make it ‘creamy’ and cashews are my favourite as they have a lovely flavour that doesn’t over power every thing else and make the curry less heavy than using cream. In my mind anyway! You can change it up and do it your way. I also added kale because I like eating green things, spinach would be yummy too but kale holds up it’s texture better in a curry.

Ingredients

2/3 cup cashews

400g firm tofu

3 Tbs chickpea or corn flour

1/4 tsp salt

1/4 tsp white pepper

1 Tbs coconut oil

1 Tbs ginger, grated

1/3 cup finely chopped spring onion

2 cloves garlic, crushed

1 Tbs coriander root and stem, finely chopped, 2 tsp garam masala

1/8 tsp nutmeg

1/8 tsp cinnamon

1 tsp chilli powder

1 tsp turmeric

1/4 tsp cayenne pepper (optional)

1 can chopped tomatoes (organic, no added salt)

400ml vegetable stock or water

3 cups shredded kale

1 tsp fenugreek

Coriander leaves to serve

1/4 cup finely chopped spring onion to serve

Directions

Place cashews in a heat proof bowl and cover with boiling water. Should just cover. Soak for 15 minutes.

Meanwhile. Dry tofu using paper towel and then chop into 2cm dice/bite sized pieces. Mix together the flour, salt and pepper and toss the tofu pieces in this mix in batches.

Put a large high sided fry pan on medium high heat and add 1/2 the coconut oil. Once hot add the tofu, cook in batches if you need to do not over crowd your pan. Cook into for a minute or 2 on each side until it has a light golden colour. Remove from the pan and set aside.

Wipe out the pan and add the remaining oil. Add the spring onion, ginger, garlic, coriander roots and cook for 1 minute. Add all other spices excluding the fenugreek and cook for a further minute or until fragrant. Add thew can of tomatoes. Turn the heat down to medium and simmer for 7 minutes to cook the tomato, it should deepen in colour. Add the stock and stir to incorporate. Simmer for a couple of minutes.

Drain the cashews, reserving the water and blitz in a food processor. Slowly add the soaking water until while you process the nuts. A thick paste should form. Stir this into the curry sauce along with the fenugreek. Taste, and season with salt if needed. Once incorporated add the kale and cook for 2 minutes. Add the tofu and stir through to warm and coat.

Serve with brown rice and top with spring onion and coriander.

HH. x

 

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