Mains

Tofu & Chickpea Korma Curry

9 February 2023
TOTAL TIME: 40 minutes
Serves: 2

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.

Ingredients:

    for the curry paste

  • 2 cloves garlic

  • 1 thumb-sized piece ginger

    peeled & roughly chopped

  • 2 tablespoons tomato purée

  • 2 tablespoons olive oil

  • 2 tablespoons cream from the top of a can of coconut milk

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1 tablespoon almond butter

  • pinch of sea salt

    for the curry

  • 1 tablespoon coconut oil

  • 1 onion

    peeled & finely chopped

  • 3 cloves garlic

    peeled & chopped

  • 1 teaspoon cumin seeds

    or ground cumin

  • ½ teaspoon ground cinnamon

  • 4 tablespoons ground almonds

  • 1 x 400ml coconut milk

  • 1 x 300g block firm tofu

    drained & chopped into bite-sized pieces

  • 240g canned chickpeas

    (1x 400g tin) drained & rinsed

  • pinch of sea salt

Method:

  1. 1

    Make the curry paste by placing all of the ingredients into a powerful blender and blitzing until a smooth paste forms.

  2. 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.

  3. 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.

  4. 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. 5

    Mix everything well and cook for another 5-10 minutes over the heat to warm everything through.

Ella’s Tips

We love to serve this with a side of brown rice, a pinch of chilli flakes and some wilted spinach.

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