A vegan version of the classic Indian/Pakistani korma made with coconut milk. Korma is a sauce which is traditionally made with spices, tomato and yogurt. This fantastic version is super easy to make, packed with flavor and together with tofu makes a wonderful dish!
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Soak the cashews (you can do this for however long you like. I have a high powdered blender so I usually skip the soaking process entirely but if you don’t have a high powdered blender, you can soak the cashews overnight or for a minimum of 30 minutes). Place the soaked cashews in a food processor / blender, add the coconut milk and blend them until they are completely smooth. Set aside.
Drain tofu and prep tofu. I usually do this by placing it between 2 plates, putting something heavy on top, and letting it sit for about 10-20 minutes. If you would like a “meatier” tofu texture, you can then bake the tofu after it’s drained on a greased baking sheet/parchment paper. Bake it for in about 30 minutes on 400 degrees/200C, flipping mid-way through.
Heat the olive oil (or vegan butter) in a large pan over medium heat.
Add the green cardamoms, cloves, peppercorns and cinnamon.
Sauté for a couple of minutes then add the ginger and garlic paste and cook for a couple of more minutes.
Add the tomato puree, spices, and fresh chillies.
Increase heat to medium-high and bring the mixture to a boil while adding the water (add more water for a thinner sauce, less thicker).
Reduce heat and simmer for about 10 minutes.
Add the tofu and simmer for another five minutes or so. Add the coconut milk & cashew mixture.
Adjust spices to taste.
Garnish with cilantro.
By VeggieSouls
