Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon avocado oil (or another neutral-flavored oil)
  • 2 medium yellow onions (roughly chopped)
  • 3 tablespoons chopped ginger
  • 6 cloves garlic (crushed)
  • 1 tablespoon garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Seeds from 4 cardamom pods (optional)
  • 28 ounce can crushed tomatoes
  • 2 tablespoons almond butter
  • 2 tablespoons coconut milk
  • 2-4 tablespoons coconut sugar (to taste (can sub maple syrup or brown sugar))
  • Sea salt (to taste (we like about 2 teaspoons))
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 package soft tofu (cut into squares)

Instruction

  • Heat the avocado oil in a large-sized pot over medium-high heat. Add the onions and cook, stirring frequently, until they are quite brown, about 10 minutes. Add the ginger and garlic and cook for 1 more minute. Add the garam masala, turmeric, coriander, cumin, chili powder, and cardamom seeds to the pot and stir until fragrant, about 1 minute.
  • Transfer the onions to your blender then add the can of tomatoes and almond butter and blend on high until smooth.
  • Return the sauce to the pot and stir in the coconut milk, sugar, and season to taste with salt.
  • Add the frozen peas, corn, and tofu to the pot and stir gently. Let them heat through then serve immediately.