3 tbs Korma Curry Paste
1 block firm tofu, diced
1 big onion, quartered
1 big carrot, quartered and cut in 4-5 cm long stripes
100 g long or green beans, cut in 4-5 cm long pieces
250 g cauliflower
2 mid sized potatoes,peeled and diced
400 ml coconut milk
120 g cashew nuts
3 tbs neutral oil
1 pn salt
Vegan Korma with Veggies & Tofu
Here is another Indian recipe from Love.Food.Asia. You will find many Korma recipes with meat but this one is 100 % Vegan (And also Gluten free). It´s creamy consistence makes this curry amazingly delicious. For all who love the Indian cuisine and for those who want to make their first steps in cooking Indian food.
Place the cashews and coconut milk in a bowl. Allow to sit and soak. Set aside.
In the meantime heat water in a bowl and steam potatoes and carrots until just tender. Set aside.
Heat 2 tbs neutral oil in a non stick pan and fry the tofu dice in 2 tbs of the Korma Curry Paste until crispy and golden brown. Set a side.
In the same pan on high heat, fry onions in 1 tbs oil until golden brown.
Add in the rest of the Korma Curry Paste and stir well for a couple of minutes.
In a food processor, pour in the coconut milk and cashew mixture and blend until smooth without lumps.
Pour in the coconut and cashew mixture and stir well with the curry paste and onions.
Stir in cauliflower and and simmer in the sauce for 5 minutes.
Add in the beans, carrots and potatoes and steam for a couple of minutes.
Allow to simmer until heated through and the mixture has thickened.
Taste and season with a big pinch of salt.
Serve with rice or Roti