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Baked Tofu & Creamy Cashew Korma
with Carrots & Bell Pepper
35 MIN
+$1.95/serving
2 Servings
From the Test Kitchen
This flavorful dish features hearty tofu—diced and baked with a coating of warming vadouvan curry powder—served over a vibrant mix of ginger, carrots, and bell pepper simmered in tomato achaar and a touch of cream, plus a bed of brown rice to soak up all the saucy bites.
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NutritionPER SERVING
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Calories680 Cals (est.)
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fresh
ingredients
Title
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10 oz Tail-On Shrimp (Peeled & Deveined)
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½ cup Brown Rice
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2 Scallions
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3 Tbsps Roasted Cashews
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6 oz Carrots
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1 Bell Pepper
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¼ cup Cream
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½ cup Coconut Cashew Korma Sauce
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1 Piece Ginger
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2 tsps Vadouvan Curry Powder
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and the hollow green tops. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Roughly chop the cashews.
2
Cook the rice
Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
3
Start the curry
Meanwhile, pat the shrimp dry with paper towels (remove the tails, if desired). Place in a bowl; season with, salt, pepper, and enough of the curry powder to coat (you may have extra). In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the seasoned shrimp, sliced pepper, sliced white bottoms of the scallions, and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the vegetables are softened and the shrimp are slightly opaque.
4
Finish the curry & serve your dish
To the pan, add the korma sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the cream. Cook, stirring occasionally, 1 to 2 minutes, or until combined and slightly thickened and the shrimp are opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished shrimp curry. Garnish with the sliced green tops of the scallions and chopped cashews. Enjoy!
1
Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and the hollow green tops. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Roughly chop the cashews.
2
Cook the rice
Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
3
Start the curry
Meanwhile, pat the shrimp dry with paper towels (remove the tails, if desired). Place in a bowl; season with, salt, pepper, and enough of the curry powder to coat (you may have extra). In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the seasoned shrimp, sliced pepper, sliced white bottoms of the scallions, and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the vegetables are softened and the shrimp are slightly opaque.
4
Finish the curry & serve your dish
To the pan, add the korma sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the cream. Cook, stirring occasionally, 1 to 2 minutes, or until combined and slightly thickened and the shrimp are opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished shrimp curry. Garnish with the sliced green tops of the scallions and chopped cashews. Enjoy!
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