Vegan tofu korma with greens
Tuesday, April 9, 2019
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Ingredients
Vegetarian, Gluten free
∙ Serves 4
Produce
200 g Broccoli or kale or fine green beans, tender stem
165 g Chickpeas, cooked
1/4 tsp Chilli flakes, hot
1 tsp Coriander, ground
1 Coriander
4 Garlic cloves
30 g Ginger, fresh
1/2 Lemon or lime, juice of
1 Yellow onion
Refrigerated
200 g Tofu, firm or extra firm
Condiments
30 ml Soy sauce or tamari
Pasta & Grains
2 cups Rice, cooked
Baking & Spices
4 Cardamom pods, green
1/2 tsp Cinnamon
1/8 tsp Cloves, ground
1/4 tsp Fennel seeds, ground
1 heaped tsp Garam masala
1 tsp Maple syrup or sugar
1/8 tsp Nutmeg, grated
1 tbsp Poppy seeds
1/2 tsp Sea salt, fine
1 heaped tsp Turmeric
Oils & Vinegars
2 tbsp Oil
Nuts & Seeds
20 g Almond flakes + more
1/2 tsp Cumin, ground
20 g Desiccated coconut
Dairy
2 tbsp Yogurt, vegan
Frozen
8 Curry, dried leaves