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–+ servings

Easy Creamy Vegan Tofu Korma Curry

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Vegan Korma Recipe with White Korma Sauce. Use more veggies or chickpeas for soyfree. Vegan Coconut-free Glutenfree Recipe. Soyfree, Nutfree option
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 223 kcal

Ingredients
  

  • Tofu + Veggies:
  • 7 oz 198.45 g tofu, cubed, or use other veggies such as cauliflower (1.5 to 2 cups)
  • 8 oz 226.8 g Sweet potatoes, cubed
  • 1/2 tsp 0.5 tsp garam masala
  • 1/2 tsp 0.5 tsp garlic powder
  • 1/2 tsp 0.5 tsp salt
  • 2 tsp oil divided
  • Korma Sauce:
  • 3 green Cardamom Pods
  • 4-5 4 cloves
  • 1 Bay leaf
  • 1 tsp coriander powder
  • 1/2 to 1 tsp garam masala
  • 1/3 tsp 0.33 tsp ground cinnamon
  • 1/2 tsp 0.5 tsp salt
  • 1/3 tsp 0.33 tsp cayenne
  • 1 medium or small onion
  • 1- inch ginger
  • 6 cloves of garlic
  • 1/4 cup 32.25 g cashews, use pumpkin seeds for nut-free, other nuts for cashew-free
  • 1/4 to 1/3 cup 61.25 g nondairy yogurt
  • 1/2 cup 125 ml water + 1/2 cup water for rinsing
  • To add later:
  • 1 cup 6.42 oz other veggies, chopped small, I use quick-cooking veggies like broccoli, peppers, zucchini, peas
  • 2 tbsp roasted cashew optional
  • 1 tbsp raisins or dates

Instructions
 

  • Toss the tofu, sweet potatoes in 1 tsp oil. Sprinkle in the spices and mix. Place on a parchment-lined baking sheet. Bake at 400 degrees F (205 C) for 20 to 25 mins.
  • Blend the korma sauce ingredients with 1/2 cup water until coarsely blended.
  • Add oil to the Instant Pot on saute. When hot, add the korma sauce. Cook for 2 minutes, to bring to a boil and simmer for another few seconds. This allows the pungency of the onion to cook out. Use 1/2 cup water to rinse out the blender and add to the pot. Mix well so there isn't anything stuck to the bottom. Close the lid
  • Pressure cook at high pressure for 11 mins. Let the pressure release naturally.
  • Open the lid and mix. At this point, you can store this sauce. (Simmer with tempeh, seitan, vegan meat/chicken subs, some nondairy milk, and salt depending on the addition used.)
  • Add the baked tofu and sweet potato. Add the other quick-cooking veggies (or a cup of cooked chickpeas), 1/4 cup or more non-dairy milk(for saucier), and 1/4 tsp salt. Mix and cook on saute for 2-3 minutes to bring to a good boil and cook for another minute. Mix frequently to avoid sticking. Taste and adjust salt. Add a 1/4 tsp or more sugar/ sweetener if needed.
  • Cancel and let the mixture sit in the pot for 5 mins so the veggies cook through and the flavors develop. Add 1-2 tbsp roasted cashews or other nuts/seeds and 1-2 tbsp of dried fruit such as raisins or finely chopped dates and mix in (optional).
  • Garnish with cilantro and pepper flakes and serve over rice or Naan.
  • Refrigerate(just the sauce or veggie korma) for up to 4 days. Freeze for up to a month.

Nutrition

Calories: 223kcal
Keyword creamy, curry, diaryfree, eggfree, healthy, korma, tofu, vegan, vegetables
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