Dinner, Vegan, Vegetarian

Vegan Tofu Korma Curry

Cooking method:

Blender
  • Prep Time: 15 mins
  • Total time: 35 mins
  • Skill Easy
  • Serves 4 people

Vegan Tofu Korma Curry

Tip: you can add whatever vegetables you like to make it even healthier.

Utensils required

Ingredients

  • 1 x can coconut milk
  • 3 tbsp cox oil
  • 200g tofu, firm
  • 1/2 cup cashews, soaked
  • 1/2 can tomatoes, chopped
  • 2 cloves of garlic
  • 1 tbsp garam masala
  • 1 tsp red pepper flakes
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1/4 tsp cumin seeds
  • 1/2 tsp cardamom, ground
  • Salt and pepper to taste
  • 1 small onion

For the marinade

  • 4 tbsp sunflower oil
  • 1 tbsp soy sauce
  • A pinch chilli powder
  • 1 tsp garam masala
  • Salt and pepper

To serve

  • Pre- cooked rice or naan or pitta
  • Fresh coriander
  • Fresh chilli

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!

Method

  • Step 1

    Prepare tofu marinate: mix all ingredients together until combined. Cut tofu into cubes and mix in the marinate until combined. Leave on the side for few min

  • Step 2

    Prepare the sauce. Heat the pan with the coconut oil, chop onion and fry until golden.

  • Step 3

    Add all spices and mix together until combined.

  • Step 4

    Add canned tomatoes. Fry for 2-3 min.

  • Step 5

    Now, add coconut milk, cashews and fried mixture to a blender and blend until smooth.

  • Step 6

    While blending the sauce heat up the pan with 1tbsp of coconut oil and fry marinated tofu until crispy. 2-3 min on each side. Once nice and crispy add blended sauce.

  • Step 7

    Simmer on low heat for few minutes until sauce gets warm. You can now add salt and pepper as well as spice it up with some chilli or your favourite spices.

  • Step 8

    Serve hot with rice, naan bread or pita. Sprinkle with some fresh coriander and fresh chilli.