Vegan, Gluten Free
Tofu or Tiger Prawn Korma
20 mins
Easy
2 Servings
Korma is the curry for those who don’t like things too spicy. We’ve gone for protein and omega-III packed prawns here, or tofu for a vegan option for those wanting to add a bunch of hormone-friendly phytoestrogens.
Brilliant Bases Used In This Recipe
Indian Gravy
Asian Paste
About This Recipe
Korma is the curry for those who don’t like things too spicy. We’ve gone for protein and omega-III packed prawns here, or tofu for those looking for a vegan option or wanting to add a bunch of hormone-friendly phytoestrogens. There’s more protein thanks to the addition of nuts, while the cook time means this is a super quick dish to rustle up post work and elevate your time.
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Ingredients
400g/14oz raw tiger prawns or firm tofu pressed
200g/7oz BB Indian Gravy
200g/7oz coconut milk (half a tin)
100g/4oz cashews or almonds pre-soaked in warm water
100g/4oz yoghurt
50g/1.8oz light muscovado sugar
4tsp coconut oil
30g/1oz BB Asian Paste
Salt to taste coriander leaf (garnish)
toasted flaked almonds (garnish)
poppy seeds/black onion seeds (garnish)
Nutrition Per Serving
Calories
675
Fats
30G
Carbs
26G
Protein
49G
Method
Warm the coconut oil in pan and stir in the BB Asian Paste
Gently seal off the prawns/tofu in the pan 2-3 mins
In a deep jug add the nuts (inc soaking water), gravy, coconut milk and sugar
Blitz with stick blender until relatively smooth
Pour over the prawns/ tofu in the pan
Stir gently, bring to a gentle simmer for 8-10 mins
Stir in the yoghurt
Serve with a garnish of flaked almonds
