6 Servings 30 min Cook
16 Oz Tofu
2 Tbsp Olive Oil
3 Tbsp Smart Balance Light Buttery Spread
3 Tbsp Cashew Nuts
3 1/2 Cup Tomatoes
1 Pepper Jalapeno Peppers
2 Tbsp Ginger Root
3 Clove Garlic
0 Grams Bay Leaf
1 Tbsp Fenugreek Seed
1/2 Tsp, ground Cumin
1/2 Tsp Coriander Seed
1/2 Tsp Cinnamon
1/2 Tsp Nutmeg
1 1/2 Tsp Chili Powder
1 3/4 Cup Coconut Milk
1 Tsp Salt
1 Tbsp Fresh Cilantro
1 Cup White Rice
2 Cup Water
2 Tbsp Cornstarch
Place cashews in a bowl of hot water and soak for 1 hour.
Drain, then grind into a paste using a mortar and pestle or food processor with a little water.
Set aside.
Puree diced tomatoes in a blender.
Set aside.
Grind ginger and garlic cloves together into a paste.
Alternatively, you can use a food processor or blender.
Set aside.
Cook rice in a rice cooker or on stovetop according to package directions.
While rice is cooking (around 20 minutes), begin making the masala.
Heat oil and butter in large skillet or wok.
Add a couple of bay leaves and simmer for a minute or so until the oil becomes fragrant.
Discard bay leaves.
Add ginger-garlic paste and red chili powder.
Stir well.
Add the tomato puree and saute on medium heat, stirring frequently.
Add cashew paste and stir thoroughly.
Add coconut milk, stir and simmer over medium heat.
Add diced jalapeno, salt, cumin, coriander, nutmeg, cinnamon and stir.
Continue to simmer for about 10 minutes.
Cube tofu and add it in, stir and cook until well-heated.
Add corn starch and stir just until sauce starts to thicken.
Garnish with cilantro.
Serve over rice and enjoy!
