Vegetarian Indian Korma

INGREDIENTS

1 TB olive oil
180g brown onion
1 tbsp minced ginger
1 tsp garam masala
1/4 tsp ground cumin
1/2 tsp chilli powder
1 tsp salt
120mL water
400g tinned tomatoes
140mL coconut milk
2 TB tahini or nut butter
275g tofu
100g green beans
100g carrot
100g peas
200g cauliflower

METHOD
1. Heat oil in a large saucepan over medium heat and cook sliced onion, minced garlic and minced ginger until soft, which should take 5 mins. Add curry powder, garam masala, cumin, chilli, salt, water, tinned tomatoes and coconut milk and stir continuously.
2. Add tahini or almond butter and continue to stir to combine. Bring sauce to a simmer and simmer for 3-5 mins.
3. Chop the tofu into 4cm blocks, the green beans into small slices, cut the carrot and cauliflower into small florets. Once prepped, stir in your tofu and vegetables. Cover and continue to stir on a medium to low heat for 20 mins, or until vegetables are cooked.
Serve with white rice.

NUTRITIONAL INFO
(Without added rice)
Serves 3
Calories: 320
Protein: 17
Fat: 20
Carbohydrate: 8