Healthy Vegan Tofu Korma Curry
A healthy vegan verison of the takeaway classic 'chicken korma' a british classic takeaway dish. This dish is made with tofu and cashew cream making it a healthy dairy-free fakeaway you have to try!
Ingredients
- 280 g Tofu extra firm
- 1 Onion diced
- 2 tbsp Neutral oil
- 1 tbsp Corn starch
- 1 tbsp Ginger garlic paste
- 30 g Raw cashew nuts + 60ml boiling water
- 1 tbsp Plain flour
- 100 ml Water
- 1 tsp Turmeric
- 1 tsp Garam masala
- 1 tsp Salt
Instructions
- Add the cashews to a high speed blender cup, cover with 60 ml of boiling water and leave to soak.
- Unpackage the tofu and pat it dry with a kitchen towel. Then rip the tofu up into even bite sized chunks, ripping instead of cutting gives more jagged edges to catch all of that lovely sauce.
- Pop your tofu pieces into a big bowl and sprinkle on the cornflour, giving the pieces a toss to make sure all pieces are evenly coated.
- Add 2 tbsp oil to a pan then add the whole spices and toast for a minute. Then add the tofu and cook until golden. Remove the tofu leaving the whole spices in and set the tofu aside.
- Add the diced onion into the same pan with the whole spices and cook until soft. Now add the ginger garlic paste. Then add the powdered spice mix and flour and stir well to coat the onions.
- Next blend the cashews in the high speed blender with the water to make the cashew cream then add to the onions. Lastly add 100ml water and stir to combine making sure there are no flour or spice lumps.
- Simmer the sauce for 10 minutes then blend the whole mixture to make a smooth curry sauce.
- Add back in the tofu chunks and simmer on low for 15 minutes adding in water as needed for consistency.
- Before serving taste the sauce to see if any additional salt is needed.
- Serve up with some fluffy basmati rice and a naan bread if you fancy.
Notes
Spice - Korma is well known for being the mildest curry you can get so needless to say this recipe has no chilli in it however if you’re a spice lover but still fancy a creamy curry then feel free to make it your own by adding some chilli.
Blender - To make the cashew cream you will need a high speed blender (700w minimum) this will ensure a silky smooth sauce. If you don’t have one you can use vegan cream instead but the sauce will still have lumps of onion in by the end which I still love!