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Tofu Khorma Curry

Let's all get a little crazy in the kitchen this month and whip up a delicious curry one night!

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turban-chopsticks-curry-paste-korma-curry-240g

ayam-malaysian-nyonya-curry-paste-185g

ceres-organics-chickpeas-garbanzo-beans-400g

mingle-natural-seasoning-blend-red-curry-12x30g

turban-chopsticks-curry-paste-thai-green-curry-240g

church-farm-thai-red-curry-paste-180g

ceres-organics-red-kidney-beans-400g

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Ingredients - Serves 2-3

300g firm tofu, cut into cubes
2 tbsp olive oil
1large brown onion, diced
1 red capsicum, chopped
1 packet Island Curries Khorma curry paste
400g cauliflower
1 270ml coconut milk
½ cup water
Cooked rice, naan bread, fresh coriander to serve

Method:

1. Heat 1 tbsp oil in a pan over medium-high heat. Fry the tofu for 5-10 minutes until starting to crisp and turn golden. Transfer to a bowl and set aside.
2. Heat the remaining oil in a large frying pan over medium heat. Saute the onion for 3 mins or until golden, then add the capsicum and cauliflower, cooking for 3 mins.
3. Add the curry paste to the onion mixture in the pan and cook, stirring, for 2 mins or until aromatic. Add the coconut milk, 1/2 cup water and bring to the boil.
4. Reduce heat to low, add the tofu and simmer for 8 mins or until the sauce thickens and cauliflower is tender.
5. Serve with rice, naan bread and sprinkle with fresh coriander.

GoodnessMe

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