Korma is a delicious Indian and Pakistani sauce traditionally made with spices, tomatoes, and yogurt. This recipe keeps the essence of korma – plenty of fresh spices and seasoning, tomato purée, thick texture – and replaces the milk with coconut milk! Tofu is also added to this dish to round out the entrée and make it an easy dinner to whip up on a weeknight.

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Tofu Coconut Korma [Vegan]

Ingredients

  • 1 1-inch cinnamon stick
  • 2 cardamom pods
  • 2 cloves
  • 4-5 peppercorns
  • 1 small onion
  • 1 teaspoon of ginger garlic paste
  • 2-3 tomatoes or 1/2 cup tomato purée
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon salt, or to taste
  • 1-2 fresh chilis
  • 1/2 cup coconut milk
  • 1/2 cup cashews
  • 1 14-ounce block tofu
  • 1/4-1/2 cup water (depending on how liquid-y you want it)
  • 1/4 cup chopped cilantro, for garnish
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Preparation

  1. Soak the cashews for 30 minutes or overnight.  Once soaked, place the cashews in a food processor or blender, add the coconut milk, and blend them until they are completely smooth. Set aside.
  2. Press and prep tofu. If you would like a “meatier” tofu texture, you can then bake the tofu after it’s drained on a greased baking sheet or parchment paper. Bake it for in about 30 minutes on 400°F, flipping mid-way through.
  3. Heat olive oil in a large pan over medium heat.
  4. Add the green cardamoms, cloves, peppercorns, and cinnamon.
  5. Sauté for a couple of minutes then add the ginger and garlic paste and cook for a couple of more minutes.
  6. Add the tomato purée, spices, and fresh chillies.
  7. Increase heat to medium-high and bring the mixture to a boil while adding the water (add more water for a thinner sauce).
  8. Reduce heat and simmer for about 10 minutes.
  9. Add the tofu and simmer for another five minutes or so. Add the coconut milk and cashew mixture.
  10. Adjust spices to taste. Garnish with cilantro and serve.