Tofu meatball korma from Ottolenghi Flavour / Flavor (page 268) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • spring onions
  • soy sauce
  • cashew nuts
  • cinnamon sticks
  • coriander seeds
  • garlic
  • fresh ginger
  • onions
  • red onions
  • tahini
  • tomatoes
  • turmeric
  • blanched almonds
  • chestnut mushrooms
  • extra-firm tofu
  • silken tofu
  • panko breadcrumbs
  • coriander sprigs
  • cardamom pods
  • cumin seeds
  • green chillies

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • pattyatbryce on May 17, 2021

    Loved this. My meatballs didn't stay together, but they tasted great with the sauce.

  • bernalgirl on January 08, 2021

    As with many YO recipes, this offers a delicious juxtaposition of flavors and textures but this is a project to make. Also the korma sauce was decidedly more flavorful when I was packing up the leftovers than at the start of dinner. Next time I will split it up over two days, making the tofu mixture and sauce the day before, and reheating the sauce while baking off the tofu balls and preparing a vegetable side dish.

  • Astrid5555 on December 23, 2020

    This is a typical Ottolenghi dish. Two hours and many used pots later you have the most delicious meal. Unfortunately our boys did not care for the sauce, but loved the tofu meatballs, which could also be served as a complete meal on their own with some rice.

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