A nice, delicately spiced curry.  

 

Ingredients

  • 300g tofu
  • Fresh coriander to serve
  • Rice

Puree

  • Oil
  • 2 cardamoms
  • 3 garlic cloves
  • 1 inch ginger
  • 1 large onion
  • 2 large tomatoes
  • 12 soaked cashews
  • 1/2 tsp salt
  • 1/3 cup soy yoghurt

Sauce

  • Oil
  • 1 inch cinnamon
  • 1 bay leaf
  • 1/4 tsp turmeric
  • 1 tsp chilli powder
  • 1 tsp garam masala
  • 3/4 tsp coriander
  • 1 tsp sugar
  • 1.5 cups of frozen peas
  • 1 cup water
  • 1 tsp fenugreek leaves
  • 1 oxo stock cube
  • Salt to taste  

 

Method

  1. Make sure to soak your cashews, preferably for 1+ hour.
  2. Fry cardamoms, ginger and garlic.
  3. After a minute, add onion until soft.
  4. Add tomatoes and salt for 3 minutes.
  5. Take off and wait to cool. Then blend with cashews and yoghurt.
  6. Fry cinnamon and bay leaf for a minute.
  7. Add turmeric, chilli, sugar, garam masala, coriander and oxo cube.
  8. Add in your puree.
  9. Add in water, peas, and tofu. Cook until it thickens as desired. Add salt to taste and fenugreek leaves.  

 

Additional notes