Tofu korma curry
Curries are the best kind of vegetarian/vegan food: easy to make and so tasty! There’s even not a lot of prep work or dishes to do afterwards either, so why don’t you try one tonight? I’m sure it’ll be ready before the takeaway even arrives. (PS: we even thought it tasted better than the takeaway 😉)
Tofu korma curry
A really easy and tasty curry. Make it as mild or as spicy as you like!
Equipment
- Food processor
Ingredients
Curry paste
- 3-4 cm fresh ginger feel free to add more!
- ½ small-medium red onion
- 5 cloves of garlic
- 2 red chillies optional if you don't like spicy food
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¾ tsp garam masala
- ½ tsp ground turmeric
- ¼ tsp ground cardamom
- ½ tsp cinnamon
- ⅙ tsp black pepper
- 1-2 star anise optional – if you like anise flavour
- 1 ¼ tbsp tomato concentrate
- 1 ½ tbsp oil
Tofu
- 1 packet firm tofu
- 1-2 tbsp cornstarch
Sauce
- 400 ml coconut milk
- 50 g cashews extra for garnish later!
- small tin of brown lentils
- 75 ml water
- ¼ veggie stock cube or teaspoon of stock powder
- 15 ml lemon juice
Serve with
- extra cashews
- Cilantro or parsley
- rice or naan
- sliced red chili
- tomato diced
Instructions
- In a pan, dry toast the cashews (don't add any oil). I promise you this extra step is worth it. (Be careful to keep an eye on them, nuts will burn if you don't shake the pan regularly!)
- Press the tofu to remove excess moisture. Cut into cubes and toss them to coat in cornstarch. This will make the texture a bit chewier/bouncier, but skip this step if you don't want to spend the time. Put a bit of oil in a pan, and sauté the cubes (they will try to stick to each other because of the cornstarch, make sure you divide them back up). Tip in a bowl and set aside.
- Peel and chop ginger, onions, garlic and chili. Cut into big chunks and add to a food processor or blender, together with the other curry paste ingredients listed.
- In the same pan, add some oil and sauté the curry paste until it becomes fragrant. Add the can of coconut milk. Let bubble.
- In the same blender (I'm trying to save you dishes here), add the cashews and the water, blend to a sauce, and add to the curry.
- I always realise I forgot about the rice (if using) when I'm ready to serve, so here's a reminder 😉
- Also add the stock cube and lemon juice, and leave to bubble for 5-10 minutes. Add the lentils and the tofu and allow them to heat through.
- Heat up the naan if using, and serve topped with toasted cashews, tomato cubes, cilantro leaves and chili slices.