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Vegan Tofu Korma
Quick and easy Tofu Korma Curry is a delicious side to your naan bread and onion bhaji's. So much Better than takeout !
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course, Side Dish
Cuisine:
British, Indian
Keyword:
crispy tofu, curry, vegan, korma
Servings:
4
Calories:
412
kcal
Author:
Sandhya Hariharan
Ingredients
3
tbsp
oil
1
Onion
12
Cashewnut
3
Tbsp
Tomato Paste
2
Cardamom
1
Tbsp
ginger garlic paste
1
tsp
turmeric powder
1
tsp
garam masala
2
tsp
ground cumin
1
Tsp
ground coriander
1/2
tsp
chili powder
1
Tin Coconut Milk
½-¾
Cup
Water
250
g
Extra Firm Tofu
cut into 1” pieces
Salt to taste
Garnishes
3
Tbsp
Coriander leaves
finely chopped
3
Tbsp
Cashew nut
roasted
Instructions
Make a Onion Paste - Place onion, cashew nuts, cardamom, 1/2 cup water in a blender and blend smooth.
Heat 2 tbsp oil in a pan, add the tofu, and fry until they start to turn golden and crisp. Drain them to a plate and set aside.
Heat the remaining oil to the pan. Add ginger garlic paste, onion paste and saute for 8 - 10 minutes.
Add the 3 tbsp tomato paste, coconut milk, spice powders,salt and bring the korma sauce to simmer for 10 minutes.
Add the fried tofu and cook for another one minute.
Transfer the korma sauce to a serving dish.
Add the roasted cashew nuts and coriander leaves.
Nutrition
Calories:
412
kcal
|
Carbohydrates:
19.7
g
|
Protein:
10.3
g
|
Fat:
35.4
g
|
Saturated Fat:
15.4
g
|
Sodium:
22
mg
|
Potassium:
381
mg
|
Fiber:
5.1
g
|
Sugar:
4
g
|
Calcium:
162
mg
|
Iron:
4
mg