Vegan Mushroom And Tofu Korma

Ingredients

• 1 Tbsp oil
• 1 large brown onion (peeled and finely chopped)
• 1 Tbsp grated ginger (either fresh or from a jar)
• 4 cloves garlic (peeled and crushed)
• 2 Tbsp tomato puree
• 1 1/2 tsp garam masala
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp ground cinnamon
• 1/4 tsp chilli powder (or more, to taste) (optional)
• the seeds from 5 cardamom pods, ground in a pestle and mortar (or 1/4 tsp ground cardamom)
• a pinch ground cloves
• 1 400 ml (14oz) tin of coconut milk (either full fat or light is fine)
• 120 ml (1/2 cup) vegetable stock (plus extra if needed)
• 75 g (1/2 cup) raw cashews
• juice of 1/2 a lemon
• salt and pepper
• about 800 g firm tofu* (cut into chunks)
• 400 g button mushrooms (halved)
• 1 Tbsp oil, divided

Instructions

1. 1

   Preheat the oven to 200°C/400°F/gas mark 6. Line a roasting tin with baking parchment.

2. 2

   To make the korma sauce, heat the oil in a large pan over a low heat . Add the onion and cook gently, stirring often, for 10-15 minutes until soft and translucent.

3. 3

   Add the ginger, garlic, tomato puree, garam masala, cumin, coriander, turmeric, cinnamon, chilli powder, cardamom and cloves. Cook gently, stirring often, for about 3 to 5 minutes.

4. 4

   Add the coconut milk, stock and cashews. Bring up to a gentle simmer and cook for 15 minutes, stirring every now and again to prevent it from catching on the bottom.

5. 5

   While the sauce is simmering, toss the tofu with ½ Tbsp of oil and spread it out on the prepared baking sheet. Bake for 20-30 minutes, turning the pieces halfway through, until it is golden brown and crisp. (You can fry the tofu in a pan if you prefer).

6. 6

   Heat the other ½ Tbsp of oil in a frying pan over a medium heat and add the halved button mushrooms. Cook, stirring often, for 5-10 minutes until lightly browned and the excess water has evaporated.

7. 7

   When the sauce is done simmering, transfer it to a blender and blend until very smooth. You can add a splash more stock if it is too thick.

8. 8

   Pour the sauce back into the pan and stir in the lemon juice and plenty of salt and pepper to taste. Stir in the cooked tofu and mushrooms, simmer for a couple of minutes then serve with rice and naan bread.

9. 9

   Leftovers will keep in a covered container in the fridge for a couple of days.