Vegan Korma Recipe (with coconut milk)

Vegan Korma Recipe coconut milk

This vegan korma recipe coconut milk recipe comes from my love of korma. Korma is a delicious Indian/Pakistani sauce traditionally made with spices, tomatoes and yogurt. Well I love korma but I don’t love the dairy (well, technically I love the dairy but my tummy doesn’t!) and so I try to make things vegan whenever I can. I took this on as an exciting challenge and dare I say that I succeeded?! Well, I dare: I succeeded! This one turned out sooo soo good. I was lazy and used frozen vegetables which made this a super quick meal, perfect for the weekdays! I invited a few girlfriends over (lucky friends of food bloggers!) and it was finger lickin’ good. We actually licked all of our fingers. 🙂 

Vegan Korma Recipe coconut milk
Vegan Korma Recipe coconut milk | happygut.ca
Vegan Korma Recipe coconut milk
Vegan Korma Recipe coconut milk | happygut.ca
Vegan Korma Recipe coconut milk
Vegan Korma Recipe coconut milk | happygut.ca

Vegan Korma Recipe Coconut Milk
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Ingredients
  1. 1 inch cinnamon stick
  2. 2 cardamon
  3. 2 cloves
  4. 4-5 peppercorns
  5. 1 small onion
  6. 1 tsp of ginger garlic paste (or grated)
  7. 2-3 tomatoes or 1/2 cup tomato puree
  8. 1 tsp coriander
  9. 1 tsp cumin
  10. 1/2 tsp turmeric
  11. 1/2 tsp chilli powder
  12. 1 tsp garam masala
  13. 1 tsp salt, or to taste
  14. 1-2 fresh chills
  15. 1/2 cup coconut milk
  16. 1/2 cup cashews
  17. 1 block tofu
  18. 1/4-1/2 cup water (how wet you want it)
  19. 1/4 cup chopped cilantro (for garnish)
Instructions
  1. Soak the cashews (you can do this for however long you like. I have a high powdered blender so I usually skip the soaking process entirely but if you don’t have a high powdered blender, you can soak the cashews overnight or for a minimum of 30 minutes). Place the soaked cashews in a food processor / blender, add the coconut milk and blend them until they are completely smooth. Set aside.
  2. Drain tofu and prep tofu. I usually do this by placing it between 2 plates, putting something heavy on top, and letting it sit for about 10-20 minutes. If you would like a “meatier” tofu texture, you can then bake the tofu after it’s drained on a greased baking sheet/parchment paper. Bake it for in about 30 minutes on 400 degrees, flipping mid-way through.
  3. Heat the olive oil (or vegan butter) in a large pan over medium heat.
  4. Add the green cardamoms, cloves, peppercorns and cinnamon.
  5. Sauté for a couple of minutes then add the ginger and garlic paste and cook for a couple of more minutes.
  6. Add the tomato puree, spices, and fresh chillies.
  7. Increase heat to medium-high and bring the mixture to a boil while adding the water (add more water for a thinner sauce, less thicker).
  8. Reduce heat and simmer for about 10 minutes.
  9. Add the tofu and simmer for another five minutes or so. Add the coconut milk & cashew mixture.
  10. Adjust spices to taste.
  11. Garnish with cilantro.
HappyGut http://happygut.ca/
Serve hot with naan or roti. I eat this with my Paleo Coconut Flour Naan or my Buckwheat Flour Chapati.

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