Tofu Korma

to finish off National Curry Week

I think this National Curry Week is my new favourite week of the year. Since following a vegan diet, I have loved creating curry recipes and experimenting with all of the different flavours and vegetables. I have slowly learned which vegetables work well with each other, and what flavour combinations are the best.

It was about time I made a vegan korma recipe, as a chicken korma would always be my first choice when dining out at an Indian restaurant when I was a meat eater.
I find cauliflower tastes so much better once it’s been roasted so I roast it before I add it to the dish. The tofu and cauliflower absorb the creamy sauce and the ground almonds add a lovely texture to the dish. An all round easy dairy free, gluten free and meat free curry which is suitable for all of the family!

feeds 4 people
takes approx. 45 minutes in total.

2 blocks of firm tofu (I used smoked tofooco)
1 large cauliflower head (cut into florets)
200g of runner beans (quartered)
2 tablespoons of vegetable oil
2 white onions (diced)
2 garlic cloves (crushed)
15g desiccated coconut
1 teaspoon coconut sugar
1/4 teaspoon of ginger
70g ground almonds
1 1/2 teaspoons turmeric
1 teaspoon garam masala
5 cardamom pods
1 clove
500ml dairy free coconut yoghurt (I used alpro)
200ml water
flaked almonds (to garnish)
wild rice

1. Preheat oven to 180°C/350°F and line a baking tray with parchment paper or tin foil. Scatter your cauliflower florets on and drizzle with oil of choice.
Place in oven to roast for 20 minutes whilst you make the rest.
2. In a saucepan over a medium heat, add your vegetable oil, diced onion and crushed garlic cloves. Simmer until the onion starts to brown.
3. Next add your ginger, turmeric, garam masala, cardamom pods and clove. Combine.
4. Pour in your coconut yoghurt, desiccated coconut, ground almonds and water . Combine and let simmer for a few minutes before adding your tofu chunks and runner beans.
5. Turn to a low heat and let simmer until the 20 minutes is up for the cauliflower.
6. Add your cauliflower to the curry and combine. Leave to simmer for a further 10 minutes before serving with flaked almonds, rice and any more veg you wish.

Enjoy! – share and tag your creations with me on Instagram @whatluceeats


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