I planned on making a vegetarian version of Jamie Oliver’s chicken tikka masala, but, apparently, I had run out of garam masala and didn’t have any cardamom on hand to make my own blend. Instead, I decided on a sweet korma, which I rarely order out (I prefer heftier heat) but found quite satisfying at home.
I picked up a pre-made korma blend while visiting William’s parents in England. But you can blend your own or use spice proportions similar to those in this Food Network recipe.
Next time I might add vegetables—red bell pepper, tomato, or peas. But this is a good starter recipe, and it would work with a variety of curry powders.
Tofu Korma
3/4 cup plain Greek yogurt
3 tablespoons korma curry blend
1 tablespoon lemon
1 14-ounce container, extra firm tofu
2 tablespoons vegetable oil
1 onion, diced
2 cloves garlic, thinly sliced
1/2 teaspoon ginger, minced
1/2 cup heavy cream or coconut milk
1/2 cup water
1 teaspoon sugar (optional)
1/2 cup ground almonds
1/2 teaspoon kosher salt
1/4 cup chopped cilantro
Instructions
Combine yogurt, korma blend, and lemon juice in a medium bowl. Stir in tofu and refrigerate for a half hour or more.
Heat oil in a large, wide saucepan over medium. Add onions and cook 4 to 5 minutes. Stir in garlic and ginger, and cook 1 minute more. Add tofu and yogurt mixture, and cook 3 to 5 minutes, stirring. Stir in cream and water and bring to a boil. Cover, and reduce heat to low for 10 minutes.
Remove lid, and add sugar and salt. Cook for another 5 to 7 minutes, until mixture has thickened. Stir in almonds, and cook for 3 minutes more. Serve over rice and garnished with chopped cilantro.
Serves 3 to 4