BREAKDOWN:

Serves 4
404 calories
13g carbohydrates
16g protein
29g fats

INGREDIENTS:

 

2 tbsp. of olive oil

450g of firm tofu

3 cloves of garlic, minced

1 red onion

2 tbsp. of tomato paste

2 tsp. of cumin

1 tbsp. of coriander

1 tsp. of ground ginger

1 tsp. of garam masala

1 tsp. of turmeric

1/2 tsp. of cinnamon

1 tsp. of chilli powder

400ml of light coconut milk

100g of cashew nuts

120ml of hot water

1 vegetable stock cube

1 medium broccoli head, chopped​

15g of fresh coriander leaf

​

METHOD:

1. To a hot pan on medium heat with 1 tbsp. of the olive oil, cube and add the drained tofu pieces and cook on a high heat for 10 minutes, turning continuously until golden brown on edges. 

2. Next, to a blender cup, add the remaining 1 tbsp. of oil, garlic, red onion, tomato paste, cumin, coriander, ginger, garam masala, turmeric, cinnamon, chilli powder and a splash of the coconut milk and blitz to a paste.

3. Add the cashew nuts and hot water to a boil to soften for 8-10 minutes. 

4. Add the paste to the pan along with the remaining coconut oil and reduce the heat in prep to simmer.

5. Next, place the softened cashews and water into the blender and pulse blend before adding to the pan with the coconut milk, korma paste and tofu along with the stock cube and chopped broccoli.

6. Finally dice and add in the coriander leaf before covering with a lid and simmering on a low heat for 25-30 minutes.