Tofu & Chickpea Korma


-1/2 cup cashews

-1/4 cup dry raisins

-1 cup water

-1 large yellow onion, chopped

-8 to 10 large white mushrooms

-1/2 head of cauliflower

-2 garlic cloves

-2 Tbsp fresh ginger, chopped

-1 package (450g) firm tofu

-1/2 can chickpeas, rinsed

-1 Tbsp olive oil

-1 can coconut milk

-2 Tbsp tomato paste

-2 tsp garam masala

-1 tsp curry powder

-1 tbsp honey (or maple syrup)

-Salt and pepper to taste


1. Soak the cashews and dry raisins in 1 cup of water for a minimum of 2 hours (up to 8 hours) at room temperature.

2. In a blender or food processor, blend the cashew/raisin mixture with the soaking water. Add the onion, garlic and ginger and blend again until smooth. Set aside.

3. Cut the tofu into small 1cm cubes. In a large non-stick skillet , heat 1 tbsp of olive oil at medium-heat and fry the tofu for 3 to 4 minutes each side until each side is golden. Add the coconut milk, tomato paste, 1 tsp garam masala, honey, chickpeas and cashew/raisin mixture. Season to taste (don't be shy with the salt).

4. Cover and simmer at low heat for 15 minutes.

5. In a separate non-stick skillet, heat 1 tbsp of olive oil. Add cauliflower, 1 tsp of garam masala, 1 tsp curry powder, salt and pepper. Sauté for 8-10 minutes , until the cauliflower starts feeling tender. Add the mushroom and sauté for another 5 minutes.

6. Add the cauliflower & mushrooms to the creamy tofu skillet. Let simmer at low heat for another 10 minutes.

7. Serve with rice if desired and enjoy!