Tofu Meatball Korma

flavour.ottolenghi.co.uk

Amy Bethanie

½ red onion, thinly sliced (60g)

2 tbsp lemon juice

40g cashews

20g blanched almonds

6 cardamom pods, shells discarded and seeds removed

2 tsp cumin seeds

2 tsp coriander seeds

3 tbsp olive oil

1 onion, roughly chopped (150g)

4 garlic cloves, crushed

15g fresh ginger, peeled and grated

1 green chilli, deseeded and finely chopped

1 cinnamon stick

¾ tsp ground turmeric

2 plum tomatoes, grated and skins discarded (180g)

2 tbsp coriander leaves, finely sliced, to serve

salt and black pepper

subheading: TOFU MEATBALLS:

2 tbsp olive oil, plus extra for shaping

250g chestnut mushrooms, sliced ½cm thick

200g extra-firm tofu, patted dry and then roughly crumbled into large chunks

3 garlic cloves, crushed

150g silken tofu

2 tbsp tahini

1 tbsp soy sauce

30g panko breadcrumbs

½ tbsp cornflour

5 spring onions, thinly sliced (75g), plus an extra tbsp to serve

10g coriander, finely chopped

Directions at flavour.ottolenghi.co.uk

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer