Vegan Korma is one of my favourite dishes. Tasty, warming and full of spices without being blow-your-head-off hot. Gluten-free too, it’s the perfect meal to share.
I LOVE this dish on a Saturday night with Plain Rice, a few poppadoms, some chutneys and a gluten-free beer. Perfect. If I’m having friends around I’d also rustle up bowl of Asian Slaw with Cumin Aioli. YUM!
Allergy Information – Vegan Korma
Vegan Korma is gluten-free and vegan as well as… coconut free, garlic free, lupin free, mustard free, nightshade free*, onion free, peanut free, sesame free.
*For nightshade free, leave out the chilli.
Top Tips – Vegan Korma
Use firm or extra firm tofu – it needs to stand up to the stirring. You don’t need to press the tofu (or any tofu, ever, for that matter!).
You can use any vegan yoghurt but it must be unsweetened. Personally I use unsweetened soya yoghurt. It’s the easiest to get hold of and the flavour works. If you could get unsweetened almond yoghurt that would be perfect!
Tofu is so versatile, you can make so many dishes from it; sweet or savoury. It’s naturally gluten-free and vegan and a joy to eat. Tofu is one of my core store cupboard essentials. I eat tofu regularly because I adore it! I’m not sur ewhat I’d do without tofu! Find out what else is on my regular shopping list with my FREE Store Cupboard Essentials Cheat Sheet. Get it now! Just click the button below, sign-up and download.
Recipe – Vegan Korma
Preparation time 10 minutes
Cooking time 20 minutes
Ingredients – Vegan Korma
2 tablespoons vegetable oil
150 grams firm tofu
Quarter (~150 grams) a cauliflower
1 medium carrot
50 grams garden peas (fresh or frozen)
1 stick of cinnamon
2 cardamom pods
1 teaspoon ground turmeric
1 teaspoon sea salt flakes
300 millilitres unsweetened plant-based yogurt
Slivered almonds to serve
For the korma paste:
3 green chillies
0.5 teaspoon chilli powder
2 teaspoon fresh grated ginger
1 teaspoon garam masala
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon ground almonds
Method – Vegan Korma
1. Place all the paste ingredients in a food processor or mortar and pestle and grind them to a smooth paste. Add a tablespoon or two of water and mix to make a paste. Set aside
2. Dice the tofu into small (around one centimetre) chunks, break the cauliflower down into small bite sized florets and clean the carrot and cut into small cubes (similar size to the tofu)
2. Heat the oil in a large pan on a medium heat and add the cinnamon, cloves and cardamom. Turn the heat down and sauté until they start to crackle
3. Add the paste and sauté for two minutes then add the tofu and saute for a few minutes
4. Add the cauliflower, carrot, turmeric and sea salt flakes and stir well. Add the plant-based yoghurt and mix well. Cover with a lid and cook gently for around 15 minutes, until the cauliflower and carrots are cooked through
5. Sprinkle with slivered almonds and serve with Plain Rice.
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