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.
Tofu Coconut Korma [Vegan]
- 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
- 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.
- 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.
- Heat olive oil in a large pan over medium heat.
- Add the green cardamoms, cloves, peppercorns, and cinnamon.
- Sauté for a couple of minutes then add the ginger and garlic paste and cook for a couple of more minutes.
- Add the tomato purée, spices, and fresh chillies.
- Increase heat to medium-high and bring the mixture to a boil while adding the water (add more water for a thinner sauce).
- Reduce heat and simmer for about 10 minutes.
- Add the tofu and simmer for another five minutes or so. Add the coconut milk and cashew mixture.
- Adjust spices to taste. Garnish with cilantro and serve.