Tofu Korma with Greens
This North Indian coconut curry is spiced with coriander, poppy seeds, and garam masala. Naturally, we added plenty of greens, including broccoli, kale, and green beans, making this recipe as nutritious and pretty as it is delicious.
Servings
Produce
Garlic (Organic)
4 2 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Kale (Organic)
4 2 oz
Broccoli (Organic)
6 3 oz
Green Beans
4 2 oz
Cilantro (Organic)
1/4 0.125 oz
Ginger Root
1 0.5 oz
Protein & more
Coconut Milk
1 0.5 Can
Extra firm tofu
1 0.5 Package
Jasmine Rice
1 0.5 cup
Almond slices
1.5 0.75 oz
Pantry items
Olive oil
2 1 tablespoon
Sea salt
To Taste
Spice mix
Poppy Seeds
1 0.5 tablespoon
Turmeric, ground
1 0.5 teaspoon
Garam masala
1 0.5 teaspoon
Cumin powder
1/2 0.25 teaspoon
Ground fennel
1/4 0.125 teaspoon
Cardamom powder
1/4 0.125 teaspoon
Red pepper flakes
1/4 0.125 teaspoon
Cloves
1/8 0.065 teaspoon
Nutmeg
1/8 0.065 teaspoon
Coriander powder
2 1 teaspoon
Prep ahead (optional)
a. Chop broccoli into bite-sized florets; small chop tender stems. b. Snap stem ends off green beans; thinly slice beans or snap bite-sized. c. ¼” dice yellow onion. d. Remove kale stems; tear or chop leaves bite-sized. e. Peel ginger; grate or finely mince. f. Mince garlic. g. Rough chop cilantro leaves and stems.
Instructions
1
Cook jasmine rice:
a. In medium sauté pan over medium-high heat, add 2 cups water (1 cup for 2-person portion). Cover and bring to a boil.
b. Add jasmine rice; stir immediately. Cover, turn heat to low, and cook covered until tender, about 15 minutes.
2
Cook korma:
a. Drain and rinse tofu. Using paper towels, press out water. Cut into 1” cubes; season with ½ tsp salt and half of korma spice mix.
b. In large sauté pan over medium-high heat, add 1 tbsp coconut oil or olive oil. When pan is hot, add tofu. Cook until golden, about 1-2 minutes each side. Remove from pan and set aside.
c. In same sauté pan, add 1-2 tsp coconut oil or olive oil, garlic (mince), ginger (peel, grate or finely mince), yellow onion (thinly slice), broccoli stems, remaining korma spice mix, and ¼ tsp salt. Cook until onion softens, 2-3 minutes.
d. Stir in 1 cup water (½ cup for 2-person portion) to deglaze the pan.
e. Stir in coconut milk (use ½ can for 2-person portion). Bring to low boil; cook until sauce slightly thickens, about 3 minutes.
f. Stir in broccoli florets (chop bite-sized), green beans (snap stem ends, thinly slice or snap bite-sized), and curly kale (remove stem, chop or tear leaves bite-sized). Cook until vegetables are fork-tender, about 3-5 minutes. Stir in tofu.
3
Serve:
a. In small sauté pan over high heat, add sliced almonds. Toast until golden, stirring constantly. Watch closely — they burn easily.
b. Divide jasmine rice among bowls or plates. Add korma and greens on top of or alongside.
c. Garnish with sliced almonds and cilantro (rough chop).
Chef's notes
This recipe is reflective of the korma dishes found in the curry houses of the United Kingdom thanks to the coconut milk used in place of yogurt and the addition of almonds. This style of korma is considered the most popular in the UK, pushing the former favorite, tikka masala, to second place.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX