Korma, as most readers will probably know, is a mild dish which is traditionally laden with dairy products such as cream or yoghurt, both of which can be easily replaced with non-dairy versions. However, for this dish instead of adding cream I used blended silken tofu, and it worked perfectly! The tofu not only gives the sauce a thick, creamy, silky smooth texture but is a much healthier, low fat alternative.
For this curry I created a homemade korma paste as a base. My korma paste contains no oil and just enough coconut and almonds to give the classic subtle korma flavour. Since korma is a mild dish, I’ve used aromatic spices, toasting and grinding the whole spices. This gives a fresher and ultimately better flavour. It’s easy to grind your own spices. I use a Nutribullet but a coffee grinder will also do the trick. Failing that, you can also use a pestle and mortar and some serious elbow grease!
Feel free to swap and change the vegetables used in the recipe. Add those with a long cooking time, such as the potatoes, at the point when the carrots and cauliflower are added in the recipe. Add quicker cooking vegetables, such as green beans, later on. You can also add any cooked leftover veg you have along with the peas and spinach.
This recipe is shared with Fiesta Friday and Recipe of the Week.
Vegan Vegetable Korma
For the korma paste: 2 bay leaves
2 cardamom pods
1 cinnamon stick
4 black peppercorns
1 tsp cumin seeds
½ tsp coriander seeds
2 tbsp desiccated coconut
2 tbsp flaked almonds
½ onion, peeled and chopped
1” knob ginger, peeled and chopped
4 cloves garlic, peeled and chopped
1 tbsp liquid aminos or soy sauce
Juice ½ lemon
½ tsp coconut nectar or other sweetener
½ tsp turmeric
Olive oil spray
½ onion, thinly sliced
1 red and 1 green pepper, deseeded and chopped
300g mushrooms, chopped
150g carrots, sliced
150g cauliflower, cut into small florets
4 tomatoes, blended until smooth
120g frozen peas
140g baby spinach
Handful coriander, chopped, plus extra for garnish
260g silken tofu, blended until smooth
- Place a small frying pan over a medium heat. When hot, add the whole spices and toast lightly, shaking often, for 1-2 minutes until fragrant. Grind to a powder. Transfer to a food processor or high speed blender and add the other paste ingredients. Blend to a smooth paste.
- Place a large saucepan or frying pan over a medium heat and spray with olive oil. When hot add the curry paste and cook, stirring occasionally, until dry and darkened in colour. Add onion, peppers and mushrooms along with a splash of water and mix well. Cook, stirring occasionally, for 10 minutes.
- Add the blended tomatoes, carrots, cauliflower and 300ml water. Stir, cover partially, bring to a boil, reduce heat and simmer for 30 minutes, stirring occasionally.
- Add peas, spinach, coriander and tofu. Mix well and cook over a low heat for 5-10 minutes. Serve garnished with coriander.