Description
This vegan Vegetable Korma is packed with fresh vegetables and tofu for a flavorful and comforting meatless meal. This creamy curry dish is made with a cashew and tomato purée for one rich and savory Indian curry that isn’t overly spicy.
Ingredients
Ingredients:
Purée:
1 14.5 oz Can Diced Tomatoes
1 Onion (Chopped)
3–4 Cloves Garlic (Peeled)
2 Inch Piece Ginger (Peeled)
¼ Cup Raw Cashews
Sauté:
1 16 oz pkg Extra Firm Tofu (Broken into pieces or chopped into 1 inch cubes)
1 Medium Eggplant (Chopped into roughly 1 inch cubes)
1 Red Bell Pepper (Sliced thin)
2 Medium Carrots (Sliced thin)
1 Jalapeño (Diced)
1 Handful Sugar Snap Peas (Trimmed and Chopped)
1 Tbsp Garam Masala
2 tsp Curry Powder
1 tsp Ground Turmeric
1 tsp Ground Coriander
1/8 tsp Ground Cardamom
Other:
1 13.5 oz Can Coconut Milk
Cooked Rice
Fresh Cilantro (Optional garnish)
Raw Cashews (Optional garnish)
Instructions
- Prepare all produce as directed above.
- In a blender, purée the tomato, cashews, onion, garlic and ginger into a liquid and set aside.
- In a large skillet or wok with a Tbsp of oil brown the tofu over medium/high heat. Stir frequently to promote even browning. Approx. 7 minutes. Transfer to a bowl and set aside.
- Add 1 more Tbsp to the pan and add the eggplant and carrots and sauté over medium/high heat for 3 minutes. Eggplant will start to brown and carrots will begin to soften.
- Next, add the peppers and peas, continue to sauté for 3-5 minutes stirring frequently.
- Add the dry spices and stir to combine and then add the cashew-tomato purée. Stir to incorporate.
- Next add the browned tofu and coconut milk. Bring to a simmer and stir occasionally for 3-5 minutes.
- Serve over rice and garnish with cilantro and chopped cashews, if desired.
