Many people are familiar with Indian korma. Made with tofu and coconut milk, it is a delicious and filling vegetable korma. The most time-consuming part of making vegetable korma is marinating the tofu, which of course, after mixing the spices, requires nothing more than waiting - and if you let the tofu marinate overnight, time will do the job. The food itself then comes together surprisingly quickly. Here are the ingredients for a new favourite!
COCONUT TOFU & MARINADE
1 pack unflavoured tofu2 tbsp sesame or other oil 3 tbsp tomato paste 2 cloves of garlic 2 teaspoons of cheese cumin 1/2 lime juice
ADDITIONALLY
2 tbsp olive oil 1 teaspoon fresh ginger or ginger paste 2 tablespoons tomato paste 1/2 teaspoon paprika powder a pinch of cardamom 300 ml coconut milk 1 onionGARNISH
fresh coriander and almond flakes or cashew nutsPREPARATION
- Dice the tofu.
- Mix the marinade ingredients in a blender or by hand and stir in the tofu. Allow to marinate for at least 30 min but overnight if necessary.
- For the sauce, chop the onion and fry it in oil.
- Add the other ingredients except the coconut milk and mix for a while.
- Add the coconut milk and heat, stirring for about 5-10 min.
- Add the tofu cubes and heat for another minute.
- Garnish with coriander and almond flakes.
Tips
Spoon a little soy sauce directly onto the plate for extra saltiness.
Roast the almond flakes or cashew nuts before adding to the dish for extra flavour.