A vegan take on a South Indian Korma with spiced tofu and vegetables in a luxuriously creamy sauce.
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Prep Time 20 minutesmins
Cook Time 30 minutesmins
Course Main
Cuisine Indian
Servings 4
Ingredients
Coconut Cream
100gcreamed coconut
60graw cashew nutssoaked
2teaspoonwhite poppy seeds
1tin coconut milk
200mlwater
Spiced Tofu
300gfirm tofu
½teaspoonturmeric powder
1teaspoonKashmiri chilli powder
½teaspoonsalt
Freshly cracked black pepper
2tablespoonvegetable oil
Vegetables
2medium potatoes
150gcauliflower
Curry
2tablespoonsvegetable oil
1teaspoonmustard seeds
½teaspooncumin seeds
¼teaspoonfenugreek seeds
1large onionsliced
6clovesgarlicminced
20ggingerminced
1green chilliminced
1bay leaf
Small cinnamon stick
2cardamom pods
1medium tomatofinely diced
1teaspoonturmeric powder
1teaspoonKashmiri chilli powder
1teaspooncoriander powder
1teaspoongaram masala
60gfrozen peas
Fresh coriander
Instructions
Coconut Cream
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.
Spiced Tofu
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.
Vegetables
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.
Curry
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.
Notes
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.