4-5 servings (toddler portion)		12 months plus
	Prep Time: 15 mins		Total time: 30 mins

Ever wonder how you create that creamy curry texture without the cream? This is a perfect family recipe. 

SHOPPING LIST Onion Garlic Cumin seeds Tofu Sweetcorn Yoghurt (alpro greek style yoghurt) or alternative Turmeric Garam Masala Fresh/dried Coriander Tomato puree Cashew Nuts Olive oil

Method

• In a pan heat the olive oil. Add the cumin seeds and wait till they crackle.

• Add the onion and garlic (chopped finely) and saute
• Add the tomato puree, turmeric, soaked cashew nuts and 1/2 cup of water. Cook for a further 2-3 mins.
• Add the mixture to a blender and blend into a smooth paste. Add 1/2 cup of water and blend again.
• Add the mixture to a pan and gently cook for a few minutes. Next add in the yogurt and the rest of the spices and cook for another 5 minutes.
• In a griddle pan add the tofu and cook for 5-8 minutes (optional)
• Add the tofu and sweetcorn and mix. Top with coriander and serve with quinoa, rice or naan bread. 
• (To make this adult-friendly, add an extra tsp of garam masala and salt to taste)

Have this delicious Creamy Sweetcorn and Tofu Curry with My Veggie Bubba's Savoury Plant-Based Pancakes or Savoury Plant-Based Thepla!