I really couldn't decide what to call this recipe, everything I wanted to call seemed too long. This also doesn't feel right, but I had to pick something.
In essence it's a fragrant, coconut, cashew korma style sauce, heady with ginger and turmeric surrounding little islands of black rice and finished with crispy salt and pepper Tofu.
Black rice it's not essential here any rice or Quinoa will do, but I like the fact that Black rice has little bite to it and nuttiness.
You can also incorporate the vegetables into the sauce itself, but I chose to serve them on the side.
I had some leftover sauce as only 2 of us ate and recipe is for 4, it was delicious with added chickpeas, spinach leaves and a splash more vegetable stock the next day for lunch.
I also used fresh turmeric in this recipe, which is pretty readily available in most supermarkets these days. It doesn't give you that weird tongue numbing sensation of dried if you add too much and has a fresher taste. But dried is also fine to use.
½ diced onion
2 fat garlic cloves crushed
2 cardamom pods seeds only
1 tbsp. garam masala
1 fat thumb sized chunk of ginger grated
1 large piece of fresh turmeric grated or 1 tsp or dried
A very good grating of fresh black pepper
1 tin full fat coconut milk
½ cup cashews soaked overnight or for 30mins in boiling water, rinsed and drained.
400ml vegetable stock
1 tbsp. tamari
1 large red standard chilli spilt in half-length but not all the way to the stem.
1 lemongrass stalk green end cut off and bulbous base bashed with the back of a knife.
Salt and pepper tofu
1 280g block extra firm tofu
¼ cup cornflour or Arrowroot
1 tsp ground pepper
1 tsp sea salt
200ml light oil I use ground nut or coconut
2 packets of ready cooked black rice pouches or boil your own
Fresh coriander leaves
Green vegetables of choice
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