This Indian cuisine is a taste of pure magic from one of my nationalities. I learned the authentic Korma recipe from my time in North India whilst traveling around Rajasthan and Punjab.
In this recipe I have added my own twist to provide a warmer Autumn taste, fitting for the Western climate at this time of year.
Korma is a delectable taste with sweet to spicy mild tones which makes this a unique cuisine.
Go and fill your stomach with these warm flavours.
Lightly fry (low heat)
- Turmeric: 2 tsp
- Garam masala: 1 tsp
- Black pepper: 1 tsp
- Cumin: 1 tsp
- Ground coriander: 1 tsp
- Nutmeg: 1/4 tsp
- Cinnamon: 1/2 tsp
- Cardamom: 1/4 ts
- Garlic: 5 cloves (chopped)
- Shallot: 2 chopped
- Lime: 1 tbsp
- Tofu: 200g
- Almond butter: 1 tbsp
- Coconut milk: 1 cup
- Birds eye chilli: 1-2 chopped
- Sweet (Romano) peppers: 1 chopped
- Coconut sugar: 1 tbsp
- Himalayan salt: 1 tsp
- Drain Tofu and soak with filtered water then dry again pressing water out.
- First gently heat the oil in a pan/wok.
- Then add garlic, ginger, herbs and spices and fry on medium heat for 2 minutes.
- Add the rest of the ingreidents and lightly fry for 5-10 minutes.