Quick Korma (Cashew Cream)
- 24 ingredients
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.
Serves: 2
Ingredients
For the Perfect Cashew Cream
- 1 tsp ground black pepper
- 150g cashews
- 140ml plant-based milk (e.g., almond)
- 25g nutritional yeast (nooch)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
For the korma
- 1 tbsp coconut oil (or any neutral oil)
- 250g firm tofu, drained and cubed
- 1 onion, finely chopped
- 2 cloves garlic
- 2 tsp ground cumin
- 2 tsp coriander powder
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp mild chilli powder
- 1 tsp sugar or maple syrup
- 200ml vegetable stock
- Salt and pepper to taste
To serve
- Vegan naan
- Cashews
- Fresh mild red chillis
- Chopped fresh coriander
Before you start
Heatproof bowl | Small frypan | Powerful blender | Large frying pan or wok
Step 1
Make cashew cream
- Place the cashews into a bowl and cover with boiling water for 10 mins
- 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
Ingredients
- 1 tsp ground black pepper
- 150g cashews
- 140ml plant-based milk (e.g., almond)
- 25g nutritional yeast (nooch)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- 1 tbsp coconut oil (or any neutral oil)
- 250g firm tofu, drained and cubed
- 1 onion, finely chopped
- 2 cloves garlic
- 2 tsp ground cumin
- 2 tsp coriander powder
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp mild chilli powder
- 1 tsp sugar or maple syrup
- 200ml vegetable stock
- Salt and pepper to taste
- Vegan naan
- Cashews
- Fresh mild red chillis
- Chopped fresh coriander
Step 2
Prepare the Curry
- Pat dry the tofu and cut into bite-sized cubes
- Season lightly with salt and pepper
- Heat 2 tbsp coconut oil in a large frying pan 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, reduce the heat to medium and add all of the ground spices and sauté for 30 seconds until fragrant
- Add the onions and cook for 6-7 minutes until caremalised adding a splash of water if they start to catch
Ingredients
- 1 tsp ground black pepper
- 150g cashews
- 140ml plant-based milk (e.g., almond)
- 25g nutritional yeast (nooch)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- 1 tbsp coconut oil (or any neutral oil)
- 250g firm tofu, drained and cubed
- 1 onion, finely chopped
- 2 cloves garlic
- 2 tsp ground cumin
- 2 tsp coriander powder
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp mild chilli powder
- 1 tsp sugar or maple syrup
- 200ml vegetable stock
- Salt and pepper to taste
- Vegan naan
- Cashews
- Fresh mild red chillis
- Chopped fresh coriander
Step 3
Bring it all together
- Add the vegetable stock and about half of the prepared cashew cream
- Simmer gently for 3–4 minutes until the sauce thickens
- Stir in the crispy tofu
- Taste and season to perfection with salt and pepper
- Garnish with cashews, red chilli and coriander if desired
- Serve hot with rice or naan, drizzling extra cashew cream on top if you like
Ingredients
- 1 tsp ground black pepper
- 150g cashews
- 140ml plant-based milk (e.g., almond)
- 25g nutritional yeast (nooch)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- 1 tbsp coconut oil (or any neutral oil)
- 250g firm tofu, drained and cubed
- 1 onion, finely chopped
- 2 cloves garlic
- 2 tsp ground cumin
- 2 tsp coriander powder
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp mild chilli powder
- 1 tsp sugar or maple syrup
- 200ml vegetable stock
- Salt and pepper to taste
- Vegan naan
- Cashews
- Fresh mild red chillis
- Chopped fresh coriander