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