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.