Creamy Tofu Korma
A rich and creamy vegan tofu korma made with coconut milk, warm spices and toasted cashews.
40 minPrep: 10 minCook: 30 minIndianVegan
tofu currykormacreamy curryvegan curry
Method
- 1
Toast cumin and coriander seeds in a dry pan until fragrant, then grind into a powder.
- 2
Blend onion, garlic, ginger, tomato purée, spices and the ground seeds into a smooth curry paste.
- 3
Heat oil in a pan and fry tofu until lightly golden. Set aside.
- 4
Add curry paste to the pan with coconut milk and vegetable stock. Simmer gently.
- 5
Blend cashews with water until smooth to make cashew cream.
- 6
Stir cashew cream into the sauce and simmer until thick and creamy.
- 7
Return tofu to the pan and warm through.
- 8
Finish with lemon juice, seasoning and fresh coriander.
Ingredients
- •½ tsp cumin seeds
- •½ tsp coriander seeds
- •½ red onion
- •4 garlic cloves
- •½ inch ginger
- •1 tsp garam masala
- •1 tsp ground cumin
- •½ tsp turmeric
- •¼ tsp ground cardamom
- •¼ tsp ground cinnamon
- •Pinch chilli powder
- •2 tbsp tomato purée
- •1 tbsp oil
- •500g extra firm tofu
- •400ml coconut milk
- •½ cup cashews
- •½ cup water
- •75ml vegetable stock
- •Juice of ½ lemon
- •Fresh coriander to serve
- •Salt and pepper to taste
Notes
- •Soak cashews in hot water for 20 minutes if your blender isn’t powerful.
- •Add vegetables like peas or spinach for variation.