Creamy Tofu Korma
Serves: 4 people
Prep: 30 mins
A deliciously rich and mildly spiced korma, made so easy with our braised Tofu.
Recipe tip: We used water to blend the cashews but, alternatively, and for a richer flavour, you can use vegetable stock made from our loved bouillon powders :)
What you’ll need:
2 tins of our braised Tofu
2 tbsp vegetable oil or coconut oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
1 tsp mild curry powder or garam masala
¼ tsp ground cardamom (optional but classic)
1 small cinnamon stick or pinch ground cinnamon
100g raw cashews, soaked in hot water 15–20 min, then drained
Half a can of coconut milk (200 ml)
½ cup water
1 tbsp tomato purée (optional – very traditional korma uses little)
1–2 tsp sugar or maple syrup (balances spices)
Juice of ½ lemon
1 green pepper, chopped, to add the final touches
How to do it:
Blend the soaked and drained cashews with the coconut milk and water until completely smooth and silky. This mixture should resemble pouring cream; add a little extra water if needed. Set aside.
Heat the oil in a wide pan over medium heat. Add the finely chopped onions and cook gently for 5 or so minutes, stirring regularly, until very soft and lightly golden. This step is essential, as well-cooked onions provide the natural sweetness and body typical of a korma sauce.
Stir in the garlic and grated ginger and cook for about one minute, just until fragrant. Add the ground spices, cinnamon, and seasoning. Stir continuously for 30–60 seconds to lightly toast the spices and release their aromas, ensuring they do not catch on the base of the pan.
Pour in the cashew–coconut cream and add the tomato purée, if using. Reduce the heat to low and allow the sauce to simmer gently for 10–15 minutes, stirring occasionally, until thick and glossy. Stir in the sugar or maple syrup and lemon juice, if using. Taste and adjust seasoning.
Leave to one side and in a separate pan sauté the green pepper chunks in oil until just seared. Cut the tofu into chunks and stir in. After a couple of minutes pour over the sauce and combine.
The korma is now ready to serve with your favourite naan breads or rice – or both!
Products used:
