20 servings

Ingredients:

2 tsp Cumin seeds

2 tsp Coriander seeds

2 cups Red Onion, Medium Dice

½ cup Garlic Cloves, Minced

¼ cup Ginger, Minced

1 tbsp Garam masala

1 tbsp Ground cumin

1 tbsp Ground turmeric

2 tsp Ground cardamom

2 tsp Ground cinnamon

2 tsp Chili powder

¼ cup Tomato Paste

¼ Oil

3 lbs Extra firm tofu, cut into 1 inch cubes

4 cups Coconut milk

1 ½ cups Cashews

¼ cup Matriark Upcycled Vegetable Concentrate (¼ cup concentrate plus 1 ½ cup warm water)

4 each Lemon, cut in eighth

1 cup Cashews, crushed for garnish

 

Instructions:

  1. In a dry frying pan on medium-high heat fry the coriander and cumin seeds until fragrant. Add to a blender/spice grinder and blend until fine.

  2. Add onion, garlic, ginger, garam masala, cumin, turmeric, cardamom, cinnamon, chili powder, tomato puree and oil into blender and blend until a paste forms. Add a splash of diluted vegetable broth concentrate as needed to loosen paste.

  3. Heat a tbsp of oil in a large frying pan and add the tofu. Fry for 5-10 minutes until the tofu crisps and turns golden. Transfer to a bowl and set aside.

  4. In the same pan, add the curry paste, coconut milk, and diluted vegetable broth concentrate over low heat.

  5. Place the cashews and water in a high speed blender until creamy. If a high speed blender isn't used, cashews will need to be soaked in hot water for 30 minutes.

  6. Add cashews into the curry sauce and gently simmer for 15 minutes.

  7. Toast remaining cashews for garnish in a frying pan over medium heat until brown. Stir often to prevent burning.

  8. Once korma sauce has simmered and thickened into a creamy texture, add tofu to warm.

    To Serve: Garnish with squeeze of lemon and crushed cashew.