Cashew Cream Korma

Super simple
Super simple
Super simple
Super simple
timer
0:30 m
shopping_cart
18
Ingredients
eco
7594
kcal

This cashew cream korma has the perfect mix of spice and creamy goodness. Crispy tofu, warm spices, and smooth cashew cream – perfect for when you need something quick but packed with flavour.

Start cooking ➞

Serves

2

Ingredients

For the Perfect Cashew Cream

<item-todo-done>1 tsp ground black pepper<item-todo-done><item-todo-done>150g cashews<item-todo-done><item-todo-done>140ml plant-based milk<item-todo-done><item-todo-done>25g nutritional yeast<item-todo-done><item-todo-done>1 tsp garlic powder<item-todo-done><item-todo-done>1 tsp onion powder<item-todo-done><item-todo-done>½ tsp smoked paprika<item-todo-done><item-todo-done>½ tsp salt<item-todo-done>


For the Korma

<item-todo-done>1 tbsp coconut oil<item-todo-done><item-todo-done>250g firm tofu<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>2 tsp ground cumin<item-todo-done><item-todo-done>2 tsp coriander powder<item-todo-done><item-todo-done>1 tsp garam masala<item-todo-done><item-todo-done>1 tsp turmeric powder<item-todo-done><item-todo-done>1 tsp mild chilli powder<item-todo-done><item-todo-done>1 tsp maple syrup<item-todo-done><item-todo-done>100ml vegetable stock<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done><item-todo-done> chopped coriander<item-todo-done>

Before you start

Heatproof bowl | Small frypan | Powerful blender | Large frying pan or wok

Soften cashews

  • Place the cashews into a bowl and cover with boiling water for 10 mins

Toast pepper

  • Toast ground pepper in a hot pan for 1-2 minutes until fragrant then set aside

Finish cream

  • Drain the cashews and place them into a powerful blender along with the rest of the sauce ingredients, blend until smooth - adding a dash more almond milk if needed to make a smooth, creamy cream

Prepare the Curry

  • Pat dry the tofu and cut into bite-sized cubes
  • Season lightly with salt and pepper
  • Heat 1 tbsp coconut oil in a large frying pan or wok over medium-high heat
  • Add the tofu cubes and cook for 4–5 minutes on each side until golden and crispy
  • Remove and set aside
  • In the same pan, add the onion and cumin seeds
  • Sauté for 3–4 minutes until the onions soften
  • Stir in coriander powder, garam masala, turmeric, chilli powder, sugar (or maple syrup), and a pinch of salt
  • Cook for 1 minute to release aromas

Bring it all together

  • Add the crispy tofu back to the pan
  • Pour in the vegetable stock
  • Stir in about half of the prepared Perfect Cashew Cream
  • Simmer gently for 3–4 minutes until the sauce thickens
  • Taste and adjust seasonings
  • Garnish with fresh coriander if desired
  • Serve hot with rice or naan, drizzling extra cashew cream on top if you like
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