Tofu and Vegetable Korma

Name: Tofu and Vegetable Korma
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 1 servings
Cuisine: Indian
Ingredients: 0.25 cup raw cashews (soaked in hot water for 15 minutes); 0.25 cup water; 5 ounce extra-firm tofu (pressed and cubed); 1 tablespoon olive oil; 0.5 yellow onion (thinly sliced); 1 teaspoon fresh ginger (minced); 1 teaspoon garlic (minced); 0.5 teaspoon ground cumin; 0.5 teaspoon ground coriander; 0.25 teaspoon ground turmeric; 0.25 teaspoon cardamom powder; 0.5 cup vegetable broth; 0.5 cup full-fat coconut milk; 1 carrot (small, sliced); 0.5 cup cauliflower florets (chopped); 0.25 cup frozen peas; 0.5 teaspoon salt; 0.13 teaspoon black pepper; 0.5 cup plain Greek yogurt; 0.25 cucumber (grated); 1 teaspoon fresh mint (chopped); 1 roti or flatbread

A fragrant and creamy Korma featuring pan-seared tofu and a medley of seasonal vegetables in a rich, mild, spiced cashew and coconut sauce, served with Indian flatbread and cooling cucumber raita.

Prep: 25 min
Cook: 35 min
Total: 1 hr
Servings: 1
Cuisine: Indian
Difficulty: Medium
Cost: $7.09/serving

Dietary

Vegetarian
Egg-Free
Pescatarian
High-Protein
High-Fiber

Ingredients

0.25 cup raw cashews (soaked in hot water for 15 minutes)
0.25 cup water
5 ounce extra-firm tofu (pressed and cubed)
1 tablespoon olive oil
0.5 yellow onion (thinly sliced)
1 teaspoon fresh ginger (minced)
1 teaspoon garlic (minced)
0.5 teaspoon ground cumin
0.5 teaspoon ground coriander
0.25 teaspoon ground turmeric
0.25 teaspoon cardamom powder
0.5 cup vegetable broth
0.5 cup full-fat coconut milk
1 carrot (small, sliced)
0.5 cup cauliflower florets (chopped)
0.25 cup frozen peas
0.5 teaspoon salt
0.13 teaspoon black pepper
0.5 cup plain Greek yogurt
0.25 cucumber (grated)
1 teaspoon fresh mint (chopped)
1 roti or flatbread

Instructions

For the cashew paste, drain 1/4 cup raw cashews (soaked) and blend with 1/4 cup water until a smooth paste forms. Set aside.
Heat 1 tablespoon olive oil in a large skillet or pot over medium-high heat. Add 5 ounces extra-firm tofu cubes and sear until golden brown on all sides, about 5-7 minutes. Remove tofu from skillet and set aside.
In the same skillet, add 1/2 each yellow onion and cook until softened, about 5 minutes.
Add 1 teaspoon minced fresh ginger and 1 teaspoon minced garlic. Cook for 1 minute until fragrant.
Stir in 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon ground turmeric, and 1/4 teaspoon cardamom powder. Cook for 30 seconds until aromatic.
Add 1 small carrot and 1/2 cup chopped cauliflower florets to the skillet. Stir in 1/2 cup vegetable broth, then cover and simmer for 8-10 minutes, or until vegetables are tender-crisp.
Stir in the cashew paste, 1/2 cup full-fat coconut milk, and 5 ounces seared tofu cubes. Add 1/4 cup frozen peas. Bring to a gentle simmer and cook for 5 minutes, allowing the sauce to thicken slightly. Season with 1/2 teaspoon salt and 1/8 teaspoon black pepper.
For the raita, combine 1/2 cup plain Greek yogurt, 1/4 each grated cucumber, and 1 teaspoon chopped fresh mint in a small bowl. Stir well.
Warm 1 each roti or flatbread according to package instructions.
Serve the Tofu and Vegetable Korma hot with the warmed roti and a side of cucumber raita.

Notes

Ensure cashews are blended very smoothly for a silky korma sauce. You can substitute other quick-cooking vegetables like green beans or zucchini for variety.

Nutrition (per serving)

Calories: 790
Protein: 42.1 g
Carbohydrates: 70.3 g
Fat: 42.2 g
Fiber: 15.6 g
Sodium: 1400 mg
Saturated Fat: 20.3 g
Sugar: 13.5 g
Cholesterol: 12 mg