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4-5 servings (toddler portion) |
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12 months plus |
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Prep Time: 15 mins |
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Total time: 30 mins |
Ever wonder how you create that creamy curry texture without the cream? This is a perfect family recipe.
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SHOPPING LIST
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Ingredients
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Method
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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!