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VEGAN creamy Korma with tofu & naan bread *contains nuts*

I have a confession. When I was younger, I was a hater. A massive korma hater, to be exact. I used to say things such as "a chicken korma is just chicken in milk" and "I don't trust a man who gets a korma" (I have grown up now, so have dropped the last four words of that sentence, ha) (I gest.... ish). But anyway, in the last year I have come to the realisation that the sign of a delicious, top tier curry is not, in fact, an inflamed colon, acid reflux and lowkey dreading the condition of your bathroom the next morning. But instead, the depth of the flavours & spices all working together. There are so many levels to this dish and paired with the naan bread it is simply *chefs kiss* fucking fantastic.


Ingredients:

Korma paste:

  • 1/2tsp cumin seeds

  • 1/2tsp coriander seeds

  • 1/2tsp ground turmeric

  • 1/4tsp cinnamon

  • 1/4tsp ground cardamom OR 1tsp cardamom pods (ground in pestle and mortar, shells discarded)

  • 1tsp ground cumin

  • 1tsp garam masala

  • Pinch of salt

  • Pinch of chilli flakes / chilli powder

  • 5 cloves garlics

  • 1/2 thumb size piece of fresh ginger (peeled)

  • 1/2 red onion

  • 2tbsp tomato puree

  • 1tbsp olive oil

  • 4tbsp water (you may need more)

Additional ingredients:

  • 498g block firm tofu (important to go for firm for this recipe)

  • 1 tin coconut milk (400ml, full fat)

  • 70g cashews (unsalted)

  • 200ml water

  • 70ml vegetable stock

  • Pinch of salt

  • 1/2 lemon, juice

  • Optional topping: fresh coriander

  • Optional topping: flaked toasted almonds

  • Optional topping: oat single cream


Method:

  1. Dry fry your cumin and coriander seeds on a medium heat for about 3 minutes. Keep shaking the frying pan regularly so they don't catch and burn.

  2. Tip them into a blender or pestle & mortar and grind them into crumbs.

  3. Add the remaining spice paste ingredients into your blender and blitz until smooth (you may need a touch more water)

  4. Fill a standard bowl up halfway with boiling water and add your cashews to the boiling water. Cover with a plate and leave to the side (we will come back to them)

  5. I cooked my tofu in the air fryer for 20 minutes for this recipe, but you can also add 1tbsp olive oil to your frying pan and fry your tofu for around 8 minutes. Pop it into a bowl and leave it to the side.

  6. Add your spice paste to the same frying pan you used to fry your tofu. Fry it over a medium heat for a few minutes to let the flavours release.

  7. Turn the heat down to low and add the coconut milk and vegetable stock.

  8. Drain your cashews and add them and your 200ml water to your blender. Add a pinch of salt and blend until smooth.

  9. Add your cashew cream to your curry paste, stock and coconut milk and let it simmer for around 15-20 minutes.

  10. When the sauce is thick, add the tofu and stir through. Add the juice of your lemon, season with salt and pepper and top with almonds, coriander and drizzle with oat cream.

  11. Grill your naan breads and serve with your curry. Enjoy!

Love, Soph x



I hope you love this recipe. Please let me know if you make it and tag me/send me any pictures of your creations! (@slaudus_eats) Feedback is always appreciated!


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