Main Dishesdeliciouslyella
Tofu & Chickpea Korma Curry
This tofu and chickpea curry is perfect to make when you're looking for some familiar flavours. The coconut sauce is thick and creamy thanks to the ground almonds and coconut milk, while the curry paste adds a delicious flavour from the ginger, cumin and coriander.
👥 2 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 40 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●pan
📝 Preparation Steps
1
Make the curry paste by placing all of the ingredients into a powerful blender and blitzing until a smooth paste forms.
2
Place a pan over medium heat and add a tablespoon of coconut oil. Once warm, add the onion, garlic, cumin seeds, cinnamon and a pinch of salt and cook for ⏱️ 5-10 minutes until soft.
garlic2 clovesground cumin1 teaspoon
3
Mix through the curry paste and cook for another ⏱️ 5 minutes, before adding the ground almonds and coconut milk. Mix well and leave to cook for ⏱️ 10-15 minutes until creamy and thick.
coconut milk2 tablespoons
4
While the curry sauce is cooking, drain the tofu and pat it dry using a paper towel. Cut the tofu into small, bite-sized chunks and add to the curry, along with the drained chickpeas.
5
Mix everything well and cook for another ⏱️ 5-10 minutes over the heat to warm everything through.
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