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Heavy-bottomed cooking pot
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Vegan Masala Recipe
Creamy Tofu Korma
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 LogueHow our recipes are created
30 minPrep: 10 minCook: 20 minServes 4IndianVegan
tofu currykormacreamy currycoconut milk
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.
Useful equipment
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Electric spice grinder
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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.
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
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.
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