Tikka Masala With Almonds
Niall
If you feel like you've added too much spice, add more! Indian dishes always contain tons of spices.
People: 1
50 min

Ingredients

15 grams
Almonds
0.5
Bell Pepper
15 ml
Coconut Milk
0.75 tbsp
Curry Powder
2 Clove
Garlic
0.75 tbsp
Lime
0.75 tbsp
Olive Oil
0.5
Onion
50 grams
Rice
70 grams
Spinach
1
Spring Onion
70 ml
Stock
50 grams
Tofu
70 ml
Tomato Sauce

View recipe in app to see recipe nutrition (find app below).


Prep

  1. Slice your tofu into approximately 2x2cm cubes (1"x 1"). Try to ensure all pieces are roughly the same size.
  2. Finely chop your bell pepper, garlic, onion and spring onion.
  3. Cut and squeeze your lime so you can use the juice later.

Heating Steps

  1. Boil rice according to the instructions on the package.
  2. Heat olive oil in a pot and add garlic and onion, curry powder and fry at lower temperature for several minutes.
  3. Heat olive oil in a pot, add Tofu and fry for 10 minutes.Finally, add Bell Pepper and Spinach and fry for 5 more minutes.
  4. Add canned tomatoes and mix.
  5. Add water or stock to your pot to obtain the desired thickness, and simmer for about 25 minutes or until all vegetables are tender. Make sure to stir occasionally, so it doesn't burn. Add salt and pepper to taste.
  6. Toast almonds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  7. Add coconut milk and lime and mix, simmer for 5 more minutes.

Finishing Touches

  1. Serve your stew with rice on the side.
  2. Add Almonds and Spring Onion on top.