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!

Servings: 4 people

Author: Domestic Gothess

Prep Time
20 minutes

Cook Time
40 minutes

Total Time
1 hour

Course:

Main Course

Cuisine:

Indian

Keywords:

Curry

Instructions

1 Preheat the oven to 200°C/400°F/gas mark 6. Line a roasting tin with baking
parchment.
2 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.
3 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.
4 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.
5 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).
6 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.
7 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.
8 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.
9 Leftovers will keep in a covered container in the fridge for a couple of days.

Vegan Mushroom And Tofu Korma

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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