Here we will tell you all the things that you will need to know for making this tasty dish like the creamy tofu korma recipe, its ingredients, and how to make creamy tofu korma at home. You need to know the correct recipe for making any dish, that’s why you have to read about its recipe.

In this article, we will be covering,

• What are the ingredients in creamy tofu korma?
• How to make creamy tofu korma at home? Creamy tofu korma recipe
• How much time does it take to make creamy tofu korma?
• What is the nutritional value of creamy tofu korma?

Let’s take a look at the creamy tofu korma ingredients first so that you can start collecting them.

What are the ingredients in creamy tofu korma?

Korma Paste

• 1/2 tsp cumin seeds
• 1/2 tsp coriander seeds
• 1/2 red onion
• 4 garlic cloves
• 1/2 inch ginger
• 1 tsp garam masala
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/4 tsp ground cardamom
• 1/4 tsp ground cinnamon
• Pinch of hot chili powder
• 2 tbsp tomato puree
• 1 tbsp oil

Other Ingredients

• 500g extra firm tofu
• 1 tin (400ml) coconut milk
• 1/2 cup cashews
• 1/2 cup water
• 75ml vegetable stock
• 1/2 lemon

To Garnish

• 1/2 cup cashews
• Fresh coriander

How to make creamy tofu korma at home? Creamy tofu korma recipe

• In a dry frying pan on medium-high heat fry the coriander and cumin seeds until fragrant. Add to a blender/spice grinder and blend until fine.
• Add them along with the remaining paste ingredients to a blender and whizz until paste forms. If it’s getting stuck in the blades add a splash of water to loosen.
• In a large frying pan heat a tbsp of oil and add the tofu. Break up into chunks using your hands (for a more meaty look) or cut into 1-inch pieces. Fry for 5-10 minutes until starting to crisp and turn golden. Transfer to a bowl and set aside for later.
• In the same pan, add the curry paste along with the coconut milk and vegetable stock on low heat.
• Place the cashews and water in a high-speed blender until creamy. If you don’t have a high-speed blender you will need to soak them in hot water for 20-30 minutes to soften them.
• Add to the pan with the curry sauce and bring to a gentle simmer for about 15 minutes.
• Meanwhile, in a dry frying pan on medium heat add the cashews and toast until turning brown. Stir frequently so they don’t burn.
• When the korma sauce has thickened and is nice and creamy add the tofu until warmed through. Add the juice of half a lemon, stir, and then taste. Season with salt and pepper.
• Top with the toasted cashed and fresh coriander and serve.

How much time does it take to make creamy tofu korma?

What is the nutritional value of creamy tofu korma?

SERVING SIZE: 1

Did you like this creamy tofu korma recipe? If yes, then don’t forget to share this article with your friends and family so that they can also make this yummy dish at their homes

Also, don’t forget to share your valuable thoughts in the comment section below.

The post Creamy Tofu Korma Recipe And Ingredients | How To Make Creamy Tofu Korma appeared first on MysteryFlavours.Blog.

If you don’t know the cauliflower and chickpea curry recipe and how to make cauliflower and chickpea curry at home then after reading this article you will be able to make for yourself also. There is nothing better than eating a dish which is made in the hygiene of our own house.

In this article, we will be covering,

• What are the ingredients in creamy cauliflower and chickpea curry?
• How to make creamy cauliflower and chickpea curry? Creamy cauliflower and chickpea curry recipe
• How much time does it take to make creamy cauliflower and chickpea curry?
• What is the nutritional value of the creamy cauliflower and chickpea curry?

First of all, let’s take a look at the creamy cauliflower and chickpea curry ingredients and after that, we will tell you the exact and easy recipe.

What are the ingredients in creamy cauliflower and chickpea curry?

• 1 red onion
• 4 garlic cloves
• Inch of ginger
• 1 tbsp curry powder, medium
• 1 tsp ground cumin
• 1/2 tsp garam masala
• 1/4 tsp ground turmeric
• 1/4 tsp chili powder
• 1/4 tsp salt
• 1 tin/400g tinned chopped tomatoes
• 1 tbsp tomato puree
• 1 tin/400ml full-fat coconut milk
• 1/2 cup/120ml vegetable stock
• 1 medium cauliflower (around 4 cups)
• 1 tin/400g chickpeas, drained

Optional Toppings

• The drizzle of vegan cream
• Fresh coriander

How to make creamy cauliflower and chickpea curry? Creamy cauliflower and chickpea curry recipe

• Heat a tbsp of oil in a large pan on medium heat.
• Add the finely chopped onion and let cook for a few minutes. Then add the minced garlic and grated ginger.
• Cook for a minute, stirring so it doesn’t burn.
• Add all the spices – curry powder, cumin, garam masala, turmeric, and chili powder. Cook for around 30 seconds until fragrant. Add a little more oil if it’s too dry.
• Add the chopped tomatoes and tomato puree. Stir and let cook for a few minutes.
• Blend until smooth – transfer to a bowl and use a hand blender or place in a blender, then return to the pan.
• Add the coconut milk, stock, and cauliflower. Cut the cauliflower into bite-sized pieces – not too big not too small.
• Let simmer for 10-15 minutes and then add the chickpeas for a further 5 minutes.
• The cauliflower should be soft but still, have a bit of bite. If you like it really soft just cook for longer.
• Garnish with some fresh coriander and a drizzle of vegan cream or coconut milk!

How much time does it take to make creamy cauliflower and chickpea curry?

What is the nutritional value of the creamy cauliflower and chickpea curry?

SERVING SIZE: 1

Did you like this cauliflower and chickpea curry recipe? If yes, then don’t forget to share your thoughts in the comment section below. Also, don’t forget to share this article with your friends and family so that they can also make this healthiest dish.

The post Creamy Cauliflower And Chickpea Curry Recipe | How To Make Creamy Cauliflower And Chickpea Curry appeared first on MysteryFlavours.Blog.