2 tbsp extra virgin olive oil
1 brown onion, diced
1 cup carrots, diced
3 garlic cloves, microplaned
1 nugget fresh ginger root, peeled and microplaned
1 tsp chilli powder
1 tsp garam masala
2 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
Salt & pepper
1 cup cashews, soaked overnight
1 x (400g) can crushed tomatoes
1 can coconut milk
1 block extra firm tofu, cubed
½ cauliflower, bite-size florets
1 cup frozen peas
1 tbsp fresh lemon juice
Fresh lemon juice
In a large non-stick sauté onion, garlic, carrot with extra virgin olive oil for 8-10 minutes.
Add spices, salt and pepper and continue to cook for a further 5 minutes.
Add cashews, tomatoes and coconut milk and simmer for 10-15 minutes.
Use a blender to puree until smooth.
Add tofu, cauliflower and peas. Cook for a further 15 minutes or until the cauliflower is tender. Add a little water if the sauce is getting too thick.
Stir lemon juice through the korma.
Serve with brown rice and coriander.