A vegan take on a non-vegan curry classic made with baked tofu 'chickn' pieces in a rich and creamy coconut Korma sauce, served on a fluffy bed of basmati. Enjoy with my simple Pickled Red Onion topping and refreshing Indian-style Tomato & Cucumber Salad on the side!
INGREDIENTS
PICKLED RED ONION TOPPING
1 small red onion, thinly sliced
3 tbsp red wine vinegar
1 small red onion, thinly sliced
3 tbsp red wine vinegar
1 tsp cumin seeds
1 tsp coriander seeds
1 tbsp garam masala
1/2 tsp paprika
1/2 tsp turmeric
1/4 tsp cayenne pepper
4 cardamom pods
3 cloves garlic, minced
1 thumb of fresh ginger, grated
1 fresh green chilli, finely minced
2 tbsp + 1 tbsp groundnut oil
1 tbsp tomato puree
2 tbsp desiccated coconut
2 tbsp ground almonds
1/2 tsp coarse sea salt
Handful of fresh coriander, finely chopped
1 XL block firm tofu (use a tofu press if necessary!)
1 tbsp groundnut oil
1 white onion, very finely diced
1 can full fat coconut milk
2 tbsp Alpro Greek Style yoghurt
Handful of fresh coriander, finely chopped
Salt & pepper
Basmati rice to serve
Handful salad leaves, to serve
Fresh coriander and flaked almonds, to garnish
METHOD
1. Make the simple Pickled Red Onion topping by placing the sliced red onion in a dish with the red wine vinegar. Toss to coat, then set aside in the fridge for the onion to absorb the vinegar.
2. Add the cumin and coriander seeds to a dry pan and toast for 2 minutes on a medium heat. Next, add in the garam masala, paprika, turmeric, cayenne and cardamom, and toast the ground spices along with the seeds for another 3 minutes.
3. Transfer the toasted spices to a pestle and mortar, and grind the seeds and cardamom. Next, add in the minced garlic, grated ginger and chopped chilli, then grind again into a paste.
4. Add in the tomato puree, desiccated coconut, ground almonds, groundnut oil and salt, then grind again until smooth. Add in the coriander as the last step, then grind once more.
5. Pre-heat the oven to 180 degrees celsius. Take the block of firm/pressed tofu, and roughly tear chunky pieces off into a mixing bowl - make sure the pieces are relatively large in size as they shrink slightly when baked. Add 2 tbsp of the Korma curry paste into the bowl then using your fingers, massage the paste gently into the tofu pieces.
6. Place the coated tofu pieces onto a lined or non-stick baking tray then put in the oven to bake for 20 minutes, shuffling halfway through.
7. Meanwhile, make the curry sauce by heating the ground nut oil into the pan used to toast the spices. Add in the diced onion and fry it off until soft and translucent.
8. Next, add the last of the curry paste into the pan - around 2 tablespoons - and continue to fry that off with the onion until it softens and smells beautifully fragrant.
9. After 20 minutes, remove the baked tofu from the oven then add it into the pan. Turn it through the pan to get it coated well again in the onion and curry paste.
10. Pour in the coconut milk and increase the heat at this point to bring the sauce to a gentle simmer. Crumble in the vegetable stock cube, season with a good pinch of sea salt and a crack of black pepper. Stir well, then reduce the heat to low-medium and allow it to continue cooking for around 20 minutes until the sauce has thickened.
11. Cook the basmati rice meanwhile, then just before serving, add the yoghurt and coriander into the Korma and stir until well combined.
12. Serve the Creamy Tofu 'Chick'n' Korma on a bed of the basmati rice topped with the Pickled Red Onion, more fresh coriander and a few flaked almonds, along with my Indian-Style Tomato & Cucumber Salad on the side. Enjoy!
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