This Vegan Tofu Korma Curry with Toasted Cashews is a creamy and flavorful dish that is perfect for a cozy dinner. The combination of tofu, coconut milk, and aromatic spices creates a rich and satisfying curry, while the toasted cashews add a delightful crunch and nutty flavor. It's easy to make and sure to please vegans and non-vegans alike!
Ingredients: 1 block tofu, pressed and cubed. 2 tbsp vegetable oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1-inch piece ginger, grated. 2 tomatoes, chopped. 1 cup coconut milk. 1/2 cup cashews, toasted. 2 tbsp korma curry paste. 1 tsp ground turmeric. 1 tsp ground cumin. 1 tsp ground coriander. Salt, to taste. Pepper, to taste. Fresh cilantro, for garnish.
Instructions: In a large skillet, heat vegetable oil over medium heat. Add chopped onion and cook until translucent. Stir in minced garlic and grated ginger, cook for another minute. Add chopped tomatoes and cook until they start to soften. Stir in korma curry paste, ground turmeric, ground cumin, and ground coriander. Pour in coconut milk and bring to a simmer. Add cubed tofu and simmer for 10-15 minutes, until tofu is heated through and sauce thickens slightly. Season with salt and pepper to taste. Garnish with toasted cashews and fresh cilantro before serving.
Prep Time: 15 minutes
Cook Time: 20 minutes
The Chill Chef