Tofu Korma

Name: Tofu Korma
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4
Cuisine: British
Ingredients: cooked rice, to serve (optional); a handful of fresh coriander (cilantro) leaves, roughly torn, plus extra to serve; a handful of fresh coriander (cilantro) leaves, roughly torn, plus extra to serve; 2 tbsp tomato purée (paste); 3 tbsp ground almonds; 1 x 400 ml/14 oz can of coconut milk; 60 ml/2 fl oz (¼ cup) vegetable stock; 1 red (bell) pepper, sliced; 350 g/12 oz tofu, drained and cut into 2.5cm/1in cubes; a large handful raw cashews; a large handful of spinach, washed and roughly chopped; 1 tbsp coconut oil; 1 onion, roughly chopped; a thumb-sized piece of ginger, peeled and roughly chopped; 3 garlic cloves, smashed; 1 red chilli, deseeded and roughly chopped; 2 tsp medium curry powder; a pinch of sea salt; 2 tbsp tomato purée (paste)

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Great British Vegan

By Aimee Ryan

Published 2021

About

A regular weeknight favourite of mine is this creamy, flavourful tofu korma. Great for fridge clearing as almost any vegetable works well in this curry.

Ingredients

For the sauce

1 tbsp coconut oil
1 onion, roughly chopped
a thumb-sized piece of ging

Europe
United Kingdom
Dinner
Mediterranean
Vegan
Gluten-free

Method

Start with the sauce: add the coconut oil to a medium saucepan over a medium heat and sauté the onion, ginger, garlic and chilli for 3 minutes, until softened.
Stir in the curry powder, salt, tomato purée, almonds, coconut milk and stock. Bring to a boil, then reduce the heat and simmer for 2 minutes. Add everything to a blender and blitz to a smooth, creamy sa