veggie korma

video password: twenty [case sensitive]

prepare ahead?

Curry tends to improve with a day or two in the fridge. So feel free to make in advance and gently reheat before serving.
You could also make the curry powder in advance and store in an airtight container.

variations for fun

soy-free – replace the tofu with a drained can of chickpeas OR with other mixed vegetables.

nut-free – skip the almonds and serve the curry sprinkled with toasted breadcrumbs to give a little crunch.

lamb, beef or chicken – dice and brown a similar amount of your chosen meat as the tofu. Remove from the pan while you cook the korma as above (skipping the tofu) then add in the meat at the end and bring back to a simmer.

dairy-free – replace cream with cocnut milk.

troubleshooting guide

bitter – if the spices gets burned, before you add the water, you’ll get bitter flavours. Be careful at this step.

tofu falling apart – some tofu can be quite fragile. Try another brand next time and make sure it is labelled firm tofu.

too hot – chillies vary considerably in their intensity. And people vary considerably in their sensitivity. Always err on the side of adding less chilli, you can always add more if you like, but it’s hard to cool a curry down once it’s cooked.

troubleshooting guide

watery – sounds like you haven’t simmered the sauce for long enough. It only takes about ten minutes but without the simmering the sauce won’t be very thick.

too dry? – make sure you cook with the lid on next time. Just add a little more water or cream for now

can’t find all of the spices? – Apart from the turmeric, which gives the lovely creamy colour, you could miss one of the other spices and just replace it with more of another spice.

cauliflower too crunchy? – Next time chop into smaller trees so it cooks quicker, but for now just cook the curry for longer, adding a little water if it drys out.

serving suggestions

Serve with steamed rice or simple lentils. And wonderful with a little cucumber and yoghurt.

leftover potential

Will keep for up to a week in the fridge or even a few months in the freezer,

related links

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veggie korma
serves 2-3
If a vindaloo is the essential fiery curry, korma is the curry to choose when you’re looking for mellowness and comfort.

1/2 head cauliflower, chopped into tiny trees
300g (10.5oz) tofu, diced into chunks
4-6 tablespoons cream
handful almonds

for the curry powder:
2 teaspoons ground cumin
2 teaspoons ground coriander
1 tablespoon ground turmeric
2 teaspoons chilli flakes
1/4 teaspoon ground cinnamon

1. Heat a few tablespoons peanut oil in a large saucepan and stir-fry the cauliflower for a few minutes over a medium high heat. Cook until starting to brown.

2. Combine the curry powder ingredients in a small bowl then add to the cauliflower and cook for about 30 seconds or until fragrant.

3. Add 1 cup water and the tofu and simmer, covered for about 5 minutes or until the sauce has thickened and the cauliflower is tender.

4. Add the cream. Taste and season.

5. Serve hot, with the almonds scattered over.