Korma is not my usual curry choice. Firstly, it’s basically impossible to find a vegan version in a restaurant. Secondly korma is traditionally a very mild dish and I see it as a bit of a cop out. I’m all about heat! However making my own version has put the korma on my cooking radar :O
Maybe it was the cold and rainy weather. Maybe January got to me. Maybe it was because Izzie was watching a Bollywood film. Whatever the reason, I really fancied having a go at making this creamy and comforting curry dish.
I’ll have to be honest this was even too much for two big portions. I’ll have to say it serves 4.
For the tofu marinade
1 Block firm tofu – pressed
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp salt
1 tbsp oil
For the korma sauce
Generous 1/2 Cup Cashews soaked
5 Tbsp Dairy Free Yoghurt
Small white onion diced
Thumb sized piece of ginger grated
400ml tin coconut milk
400g tin chopped tomatoes
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam marsala
1 tsp chilli powder
1/2 tsp ground turmeric
3 cardamom pods
3 large garlic cloves crushed
Salt and pepper to taste
(optional) One or two vegetables – I used 1/2 cup of peas and a medium carrot
(optional) Fresh coriander to serve
Press the tofu in a tofu press* or paper towels to get most of the moisture out. Cut into medium sized chunks. Mix the marinade spices and oil and gently coat the tofu. Leave it to marinate for at least half an hour.
Soak the cashews in 1.5 cups of boiling water for 30 mins. Pour the cashews and cashew water into a blender or food processor with the yoghurt. Blend until smooth.
Add a little oil to a large frying pan or saucepan and fry the marinated tofu until crispy. Set the tofu aside. Do not wash the pan as you want to keep those aromatic spiced flavours in the curry. Add a little more oil and fry the onion until softened.
Add the crushed garlic and ginger and fry a little to soften. Then add the second round of spices and fry for a minute to release the flavours. Stir until well incorporated.
Next add the blended cashew mix, coconut milk and tinned tomatoes. Stir until the curry is a warming and even orange colour. Cover and simmer the curry on a medium low heat for about 20 minutes until slightly reduced. Add the tofu and chopped carrots and cook for 5 minutes. Add the peas for the final 3 minutes of cooking.
Serve with rice or chapatis and garnish with some fresh coriander.
*I know I’ve gone on about a tofu press before but I seriously cannot recommend them enough. This tofu press is affordable and really changes your firm block of tofu to be much more manageable and less crumbly when trying to cut into cubes or slices.