Vegan Creamy Tofu Korma

Name: Vegan Creamy Tofu Korma
Total time: 35 min
Ingredients: 1 onion, roughly chopped; 3 garlic cloves; 2cm piece of root ginger; 1/4 tsp ground turmeric; 1tbsp tomato puree; 2 tomatoes, chopped; 1tbsp curry powder; 1tbsp garam masala; 1/2 tsp each of ground cumin and coriander; Pinch of chilli powder to taste; 1 x 400g can of full fat coconut milk; Pinch of stevia to taste; 1tbsp coconut oil or olive oil; 1 block 450g firm tofu – cut into 3-4cm cubes; 2tbsp cornflour; sea salt; black pepper; 4 cups of colourful vegetables – red pepper, broccoli, green beans, carrots, frozen peas, cauliflower, courgette etc; Handful of roasted and salted cashew nuts; Handful of fresh coriander chopped to garnish

christinebailey.co.uk

This is a delicious vegan korma using pan fried tofu and a colourful selection of vegetables which are simmered gently in a creamy curry coconut sauce. Really s

View full recipe on christinebailey.co.uk

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Ingredients

1 onion, roughly chopped
3 garlic cloves
2cm piece of root ginger
1/4 tsp ground turmeric
1tbsp tomato puree
2 tomatoes, chopped
1tbsp curry powder
1tbsp garam masala
1/2 tsp each of ground cumin and coriander
Pinch of chilli powder to taste
1 x 400g can of full fat coconut milk
Pinch of stevia to taste
1tbsp coconut oil or olive oil
1 block 450g firm tofu – cut into 3-4cm cubes
2tbsp cornflour
sea salt
black pepper
4 cups of colourful vegetables – red pepper, broccoli, green beans, carrots, frozen peas, cauliflower, courgette etc
Handful of roasted and salted cashew nuts
Handful of fresh coriander chopped to garnish