Tofu and Cashew Korma
Tofu and Cashew Korma
Serves: 4
Maya loves cashews. They are a common ingredient in many Indian curries but she refrains from using these allergy-prone tree nuts in her simmer sauces. In this recipe for coconut Korma with tofu, Maya adds loads of toasty cashews and a shock of green peas and cilantro.
1 14 oz block extra-firm tofu, drained and cut into ½ -inch cubes
Kosher salt
1 cup frozen or fresh-shelled peas
1 cup toasted whole cashews, plus more for garnish
1 jar Maya Kaimal Coconut Korma
2 tablespoons chopped cilantro (optional)
- In a medium-sized skillet heat the oil over medium-high heat. Add
the tofu - Pour in the Coconut Korma sauce, Cashews, and peas. Stir gently
until the tofu is completely heated through, about 5 minutes. - Add the cilantro if using – or use to garnish.
- Serve warm over steamed rice or other cooked grain.
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