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Vegan Paneer Korma-Style Curry
For the vegan “paneer”:
- 400g firm tofu
- 1 tsp ground turmeric
- 1/4 tsp mustard powder
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp olive oil
For the korma paste:
- 10 cardamon pods, deseeded
- 1 Tbsp cumin seeds
- 1 tbsp coriander seeds
- 4 cloves
- 1/2 tsp mustard seeds
- 1/2 tsp fennel seeds
- 1/2 tsp garam masala
- 1/2 tsp turmeric
- 4 garlic cloves, roughly chopped
- 3cm root ginger, roughly chopped
- 1/2 red chilli, deseeded
- 1/4 cup almonds
- 2 tbsp desiccated coconut
- 1.5 tsp salt
- 2 tbsp vegetable oil
- 2 tbsp water
- 2 tbsp coconut oil
- 1/2 onion, finely chopped
- 1 can coconut milk
- 1 cup jasmine rice
- 1/4 cup cashew nuts
- 1 tbsp finely chopped fresh parsley or coriander
- Pre-heat the oven to 160 Celsius.
- Remove the tofu from its packaging, drain and press out the excess water. You can do this using a tofu press, or by placing the tofu block on a plate and resting a heavy item on top of it and leaving it to rest for around 30 minutes (I used a cast iron skillet).
- Cut the tofu into 1 cm cubes and place in a medium-sized bowl. Add the remaining vegan paneer ingredients, including the oil, and gently coat each cube.
- Place the cubes on a baking tray and bake at 160 Celsius for 25 – 30 minutes or until crispy.
- Meanwhile toast the cardamom seeds, cumin seeds, coriander seeds, cloves, mustard seeds and fennel seeds in a pan over a low heat until fragrant. This only takes a few minutes so keep an eye on them as they can burn quickly!
- Add the toasted seeds to the Cuisinart Spice Grinder along with the ground turmeric and garam masala and grind for 10 – 15 seconds to form a fine powder. Set aside.
- Next, add the almonds to the spice grinder and pulse into a breadcrumb-like consistency. Set aside.
- Add the garlic, ginger, chilli and vegetable oil to the grinder and pulse until they start to form a paste. Then add the ground spices, ground almonds, desiccated coconut, salt and water and pulse until you have a smooth korma paste.
- Heat the coconut oil in a large non-stick pan over a medium-high heat. Fry the onion until golden brown and then add the korma paste and cook for 5 mins, stirring constantly.
- Whisk in the coconut milk, stir in the tofu “paneer” and heat through.
- Cook the rice according to the package instructions.
- Meanwhile, add the cashews to the grinder and pulse until roughly chopped. Toast over a low heat in a non-stick pan until they start to brown.
- Serve the korma with the cooked jasmine rice, toasted cashews and fresh chopped herbs.