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Vegan mushroom and tofu korma in a black karahi pan on a dark background with chopped cahews, coriander and naan breads.
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Vegan Mushroom And Tofu Korma

Vegan mushroom and tofu korma – this delicious vegan korma is rich, creamy and flavourful; it’s way better than take out! You can vary the protein and veggies to suit you, making this a meal that everyone will love!
Course Main Course
Cuisine Indian
Keyword curry
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 people
Author Domestic Gothess

Ingredients

Korma Sauce:

  • 1 Tbsp oil
  • 1 large brown onion peeled and finely chopped
  • 1 Tbsp grated ginger (either fresh or from a jar)
  • 4 cloves garlic peeled and crushed
  • 2 Tbsp tomato puree
  • 1 ½ tsp garam masala
  • 1 ½ tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • ¼ tsp ground cinnamon
  • ¼ tsp chilli powder (or more, to taste) optional
  • the seeds from 5 cardamom pods, ground in a pestle and mortar (or ¼ tsp ground cardamom)
  • a pinch ground cloves
  • 1 400 ml (14oz) tin of coconut milk (either full fat or light is fine)
  • 120 ml (½ cup) vegetable stock (plus extra if needed)
  • 75 g (½ cup) raw cashews
  • juice of ½ a lemon
  • salt and pepper

Extras:

  • about 800 g firm tofu* cut into chunks
  • 400 g button mushrooms halved
  • 1 Tbsp oil, divided

Instructions

  • Preheat the oven to 200°C/400°F/gas mark 6. Line a roasting tin with baking parchment.
  • To make the korma sauce, heat the oil in a large pan over a low heat . Add the onion and cook gently, stirring often, for 10-15 minutes until soft and translucent.
  • Add the ginger, garlic, tomato puree, garam masala, cumin, coriander, turmeric, cinnamon, chilli powder, cardamom and cloves. Cook gently, stirring often, for about 3 to 5 minutes.
  • Add the coconut milk, stock and cashews. Bring up to a gentle simmer and cook for 15 minutes, stirring every now and again to prevent it from catching on the bottom.
  • While the sauce is simmering, toss the tofu with ½ Tbsp of oil and spread it out on the prepared baking sheet. Bake for 20-30 minutes, turning the pieces halfway through, until it is golden brown and crisp. (You can fry the tofu in a pan if you prefer).
  • Heat the other ½ Tbsp of oil in a frying pan over a medium heat and add the halved button mushrooms. Cook, stirring often, for 5-10 minutes until lightly browned and the excess water has evaporated.
  • When the sauce is done simmering, transfer it to a blender and blend until very smooth. You can add a splash more stock if it is too thick.
  • Pour the sauce back into the pan and stir in the lemon juice and plenty of salt and pepper to taste. Stir in the cooked tofu and mushrooms, simmer for a couple of minutes then serve with rice and naan bread.
  • Leftovers will keep in a covered container in the fridge for a couple of days.

Notes

  • *I've given an approximate quantity for the tofu as it often comes in odd weights like 397g. I used two packs of Cauldron tofu. You basically just want to use enough to serve 4 people.
  • You can swap the tofu for chicken-style soy protein, seitan or tempeh; and the mushrooms can be swapped for pretty much any vegetable you like.