Tofu & Chickpea Korma Curry
This is the perfect curry 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.
For the curry
- 1x 300g block of firm tofu
- 1x 400g can of chickpeas, drained
- 1 onion, peeled and diced
- 3 garlic cloves, peeled and diced
- 4 tablespoons of ground almonds
- 1 teaspoon of cumin seeds
- ½ teaspoon of cinnamon
- 1x 400g can of coconut milk
- 1 tablespoon of coconut oil
- Pinch of salt
For the curry paste
- 2 garlic cloves, peeled
- 1 thumb sized piece of ginger, peeled and roughly chopped
- 2 tablespoons of tomato puree
- 2 tablespoons of olive oil
- 2 tablespoons of coconut milk (preferably from the top of a can)
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 tablespoon of almond butter
- Pinch of salt
- Make the curry paste by placing all of the ingredients into a powerful blender and blending until a smooth paste forms.
- Place a pan over a 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.
- 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.
- 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.
- Mix everything well and cook for another 5-10 minutes over the heat to warm everything through.