Creamy vegan korma with tofu paneer
Are you looking for a comforting Indian-inspired dish? One that’s not gonna set your mouth on fire and will instead wrap your tongue in a velvety coconut sauce? Then korma’s the perfect dish for you.
Ingredients
- 1 tablespoon coconut oil
- 1 onion minced
- 4 cloves of garlic minced
- 1 tablespoon fresh ginger minced
- 1 chili pepper minced (optional, if you want some heat)
- 1 tablespoon curry powder
- 1 ½ teaspoon garam masala
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon turmeric
- 1 small aubergine/eggplant in large cubes
- 1 medium courgette/zucchini in large pieces
- 1 small bell pepper cut in large pieces
- 8 shitake mushrooms halved
- 400 g lacto fermented tofu cubed (see notes)
- ¼ cup raisins
- ¼ cup cashew nuts
- 400 ml full-fat coconut milk one 14oz can
- Water or veggie broth as needed
- Salt and pepper
Instructions
- Start by softening the onion in the coconut oil on medium-high heat, in a large skillet. Add the garlic, the ginger and the chili pepper and cook 2 more minutes. Add the spices and roast for 1 minute, adding a bit of oil if necessary.
- Add all the veggies and sauté for about 5 minutes. Add the tofu, the raisins, the cashews and the coconut milk and mix well. Bring to a gentle simmer, lower the heat and cook for 15-20 minutes, stirring often. Add some water or veggie broth if too thick.
- The korma is ready when the vegetables are cooked through. Taste and adjust the spices, salt and pepper, along the way.
- Serve over brown rice and top with spicy coconut sambal.
Notes
If you can’t find lacto fermented tofu, you can simply marinate plain tofu in salty water and squeeze the excess water out before using.
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