Vegan Korma with Veggies & Tofu
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 cream
120 g cashew nuts
3 tbs neutral oil
1 pn salt
Place the cashews and coconut cream 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 for 5 minutes. Add 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