Tofu Matar Masala
Creamy dreamy tofu matar paneer - a creamy lightly spiced sauce made from cashews. The tofu and peas add lots of plant-based protein. Delicious!
Ingredients
For the cashew cream
- 1/2 cup soaked cashews soak for at least 2-3 hrs
- 1/4 cup water
For the onion and garlic paste
- 1 tbsp olive oil
- 1 onion chopped roughly
- 3 cloves garlic sliced
- 2 tsp grated ginger
- 1/2 tsp chilli flakes
- Water to loosen paste a little if needed.
For the curry
- 2 tsp olive oil
- Pinch ground cloves
- 1 stick cinnamon
- 1 tsp turmeric
- 1 tsp ground coriander
- 1/2 tsp chilli flakes
- 1/2 tsp fenugreek
- 2 cups cherry tomatoes sliced
- 1 1/2 cups water
- 3 cups frozen peas
- 1 pack organic firm tofu or silken if preferred
- 1 tsp sea salt
- Handful fresh coriander
Instructions
To make the cashew cream
- Add cashews and water to a blender or mini chopper, and blitz until you get a smooth paste.
To make the onion paste
- Add the oil to a frying pan then add the onions. Cook on a medium heat for the onions 8-9 minutes until soft and browning.
- Add the garlic, ginger and chilli flakes. Cook for a further minute.
- Remove from the heat, then the mix to a mini chopper and blitz to a chunky paste.
To make the curry
- Add the spices to a large pan with the oil and cook on a medium heat for a few minutes to release the oils.
- Add in the garlic and onion paste and cook for 4–5 minutes.
- Pop the tomatoes into a mini chopper or blender and pulse until you get tomato juice (some chunky bits are fine).
- Add to the pan along with the water and cook for 10 minutes.
- Finally, add in the cashew cream, peas and tofu. Stir to combine and cook for 10 minutes.
- Season well.
To serve
- Top with coriander.
- Great with basmati rice and flatbreads.
Notes
4 servings