Vegan Creamy Tofu Korma – Christine Bailey

Ingredients

• 1 onion, roughly chopped
• 3 garlic cloves
• 2cm piece of root ginger
• 1/4 tsp ground turmeric
• 1tbsp tomato puree
• 2 tomatoes, chopped
• 1tbsp curry powder
• 1tbsp garam masala
• 1/2 tsp each of ground cumin and coriander
• Pinch of chilli powder to taste
• 1 x 400g can of full fat coconut milk
• Pinch of stevia to taste
• 1tbsp coconut oil or olive oil
• 1 block 450g firm tofu – cut into 3-4cm cubes
• 2tbsp cornflour
• sea salt and black pepper
• 4 cups of colourful vegetables – red pepper, broccoli, green beans, carrots, frozen peas, cauliflower, courgette etc
• Handful of roasted and salted cashew nuts
• Handful of fresh coriander chopped to garnish