Vegan Masala Recipe

Creamy Tofu Korma

Name: Creamy Tofu Korma
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tbsp oil; 1 tsp cumin seeds; 2 green cardamom pods; 1/2 tsp cinnamon; 1 large onion, finely chopped; 3 garlic cloves, minced; 1 inch ginger, grated; 1 medium tomato, chopped; 1 tsp garam masala; 1 tsp ground cumin; 1 tsp turmeric; 1 tsp chilli powder; 200 g firm tofu, cubed; 1 cup vegetable stock; 1 cup water; 50 g cashews; 1 tsp salt; pepper to taste; 1 tin coconut milk; 1 tbsp lemon juice; 2 tbsp fresh coriander, chopped

Golden tofu sits in a silky korma sauce enriched with nuts, coconut and gentle aromatic spices. This is a mellow, luxurious curry that proves vegan comfort food need never be short of character.

Recipe by Craig Logue How our recipes are created

30 minPrep: 10 minCook: 20 minServes 4IndianVegan

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From the kitchen

What to expect

Korma is about fragrance and texture rather than fierce heat. Blend the sauce until genuinely smooth and taste for balance at the end; the sweetness, spice and richness should support one another.

Serving idea

Best served simply

Serve with plain basmati rice, naan or roti, and a sharp salad on the side.

Cook the recipe

Method

1
Heat 2 tbsp oil in a pan over medium heat. Add 1 tsp cumin seeds, 2 green cardamom pods and 1/2 tsp cinnamon, and let them sizzle for a few seconds.
2
Add 1 large onion, finely chopped, and cook slowly until soft and lightly browned at the edges.
3
Stir in 3 garlic cloves, minced, and 1 inch ginger, grated. Cook for 1 minute, then add 1 medium tomato, chopped, 1 tsp garam masala, 1 tsp ground cumin, 1 tsp turmeric and 1 tsp chilli powder.
4
Cook the masala down until the tomato breaks up and the mixture looks thick and glossy.
5
Add 200 g firm tofu, cubed, and toss gently so the cubes are coated in the masala.
6
Pour in 1 cup vegetable stock, 1 cup water and 1 tsp salt. Bring to a gentle simmer, then cook for 8 to 10 minutes.
7
Blend 50 g cashews with a little of the hot sauce until smooth, then stir the cashew cream back into the pan.
8
Add pepper to taste and 1 tin coconut milk. Simmer gently for 3 to 4 minutes, without boiling hard.
9
Turn off the heat and stir in 1 tbsp lemon juice and 2 tbsp fresh coriander, chopped. Check the seasoning and serve hot.

A few useful notes

Notes

Cook the onion properly; a pale, underdone base will leave the curry flat. The masala should smell rounded and look thick before you add the liquids.
Keep the simmer gentle once the coconut milk goes in. A hard boil can split the sauce and dull the texture.
If the curry thickens too much on standing, loosen it with a splash of hot water or stock when reheating.
Leftovers keep well in the fridge for up to 3 days. Reheat slowly so the tofu stays tender and the sauce stays smooth.
Serve with rice or flatbread and finish with a little extra coriander if you like a fresher edge.

Gather everything first

Ingredients

2 tbsp oil
1 tsp cumin seeds
2 green cardamom pods
1/2 tsp cinnamon
1 large onion, finely chopped
3 garlic cloves, minced
1 inch ginger, grated
1 medium tomato, chopped
1 tsp garam masala
1 tsp ground cumin
1 tsp turmeric
1 tsp chilli powder
200 g firm tofu, cubed
1 cup vegetable stock
1 cup water
50 g cashews
1 tsp salt
pepper to taste
1 tin coconut milk
1 tbsp lemon juice
2 tbsp fresh coriander, chopped

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