Vegan Korma, a vegan take on a South Indian Korma curry with spiced tofu and vegetables in a luxuriously creamy sauce.
Ingredients of Note
White Poppy Seeds are used in this recipe to thicken the sauce to a luxuriously creamy consistency. Using white seeds will make sure the coconut cream is not coloured by the seeds. They are generally easy to find but if you can’t find them don’t replace them with black poppy seeds just omit them from the recipe. This will make the sauce slightly less creamy in texture but won’t affect the flavour.
Creamed Coconut, Korma is traditionally made with fresh coconut. In this recipe, we use creamed coconut as an easier to use substitute.
Kashmiri Chilli Powder, this chilli powder is not used for heat but has a wonderful flavour and deep red colour. If you cant find Kashmiri chilli powder don’t just swap one-for-one with an alternative chilli powder as this could make the dish very spicy. Instead swap for sweet paprika to get the colour and a small amount of chilli powder for the spice.
Fenugreek Seeds add a wonderful nutty and slightly sweet flavour to the dish. If you can’t find the seeds but have access to Fenugreek powder add about ¼ teaspoon of the powder when adding the other spice powders.
Serving Vegan Korma
The Korma can be served over some delicious pilau rice and with a side of vegan naan bread and crispy poppadoms.
If you are feeling more adventurous consider making an Indian Thali platter. We have recipes for many Indian dishes that you can pick and choose from for your perfect Thali.
If you decide to cook a Thali feast and you have any leftovers, the korma sauce will solidify when kept in the fridge. Reheat in a pot with a small amount of water and the sauce will return to a smooth consistency.
- 100 g creamed coconut
- 60 g raw cashew nuts soaked
- 2 teaspoon white poppy seeds
- 1 tin coconut milk
- 200 ml water
- 300 g firm tofu
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri chilli powder
- ½ teaspoon salt
- Freshly cracked black pepper
- 2 tablespoon vegetable oil
- 2 medium potatoes
- 150 g cauliflower
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ¼ teaspoon fenugreek seeds
- 1 large onion sliced
- 6 cloves garlic minced
- 20 g ginger minced
- 1 green chilli minced
- 1 bay leaf
- Small cinnamon stick
- 2 cardamom pods
- 1 medium tomato finely diced
- 1 teaspoon turmeric powder
- 1 teaspoon Kashmiri chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 60 g frozen peas
- Fresh coriander
- If you have a high powered blender, soak the cashews in boiling water for at least 10 minutes. If your blender is not high powered then bring a pot of water to a boil and boil the cashews for 20 minutes to soften them. You can prepare the tofu while the cashew nuts are soaking.
- Cut the block of creamed coconut into small pieces then add to the blender with other ingredients.
- If you have a small blender, add half the ingredients and blend in two batches.
- Blend into a smooth liquid with as few lumps as possible. Set aside for later.
- Drain any excess liquid from the tofu. Cut into bite-sized cubes then pat dry with a clean paper towel.
- Place the cubes in a bowl then sprinkle over the spices and salt then add 1 tablespoon of the oil Gently mix the tofu into the oil and spices to evenly coat.
- Heat the remaining 1 tablespoon of oil in a frying pan over medium heat. Once hot add the tofu and fry on every side until golden all over.
- Remove from the heat and reserve for later.
- Peel the potatoes and wash the cauliflower then cut them into bite-sized pieces.
- Place them in a pot and submerge them in water, add a good pinch of salt.
- Bring to a boil then cook until fork-tender, around 10 minutes.
- Drain the vegetables and remove them from the pan. Set aside for later.
- In a clean pot, heat the oil over medium heat. Once hot add the mustard seeds, cumin seeds and fenugreek seeds. Cook in the oil until they start beginning to pop, around 30 seconds.
- Add the onion with a good pinch of salt and sauté until soft and translucent, around 6 minutes.
- Add the minced garlic, ginger and chilli with the bay leaf, cinnamon stick and cardamom pods. Continue to sauté for 2 minutes. Make sure to break open the cardamom pods so the seeds can get out.
- Add the finely diced tomato and sauté until completely falling apart, around 6 minutes.
- Now add the spices; turmeric, Kashmiri chilli powder and garam masala and stir to coat everything before adding the reserved coconut cream. Mix thoroughly so the spices are well incorporated. If the coconut cream is particularly thick you can add water to thin the sauce to the desired consistency.
- Bring the sauce to a gentle simmer and add the frozen green peas then cook for 5 minutes to allow the peas to cook and the flavours to infuse.
- Add the reserved vegetables and the spiced tofu. Stir everything together.
- Taste and adjust the seasoning. We added 1 teaspoon of salt at this stage.
- Serve over pilau rice.