Tofu and Mushroom Korma with Peas and Baby Tomatoes

SERVES 4

7 MINS PREP

COOKS IN 20 MINS

Make a delicious home cooked meal with this vegetarian korma which is flavourful, fresh and filling. Vary the veg or swap the tofu for paneer or chickpeas.

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Tailored to Taste

This korma has it all; flavour, texture, protein and your vegetables but you can absolutely have change the vegetables for other ones you have in the fridge or leave out the tofu and add chickpeas instead. You won’t miss the dairy. Serve with naan or pilaf rice.

Ingredients

100g of The Spice Tailor Korma Curry Paste
2-3 tbsp. veg oil
1 onion, finely chopped
120g sugar free coconut yoghurt
1 rounded tsp. ginger, finely chopped
2 fat cloves of garlic, chopped
8 baby tomatoes, halved (for the video, we did 8)
250g of oyster or chestnut mushrooms, quartered (for the video, we did 250g)
300g tofu, cubed (for the video, we used 300g)
150ml coconut milk or to taste
Good handful frozen peas, brought to room temperature
Handful of Fresh chopped coriander

Method

Heat the oil in a small-medium sized non-stick saucepan. Add the onions, season lightly, and cook over a moderate flame until softened and golden on the edges. Add the ginger and garlic and cook for 1 minute.

Add the mushrooms, season with salt and cook for 1 minute.

Stir in the Korma Curry paste and coconut yoghurt and simmer for 3-4 minutes.

Stir in the coconut milk, peas, tomatoes and tofu and cook for another 3-4 minutes.

If it is too thick, add a splash boiling water. Adjust seasoning to taste and finish with the coriander and serve.