Otter’s Vegan Korma Curry
And now for something completely different!
You may know that with all the rescued animals here, I’m vegan. That means for 4+ years now I’ve avoided all animal products as much as possible. (I was also vegetarian for several years before going vegan). But before all that, I used to looove korma. True korma is a sweet/spicy, yogurt-based Indian yellow curry. My favorite korma was from a restaurant in San Francisco called India Clay Oven. I rarely met a korma I didn’t like, but their recipe was my favorite. After missing korma for over a decade, I recently decided to find a good non-vegan korma recipe and try to vegan-ize it.
With 4 versions tried and eaten over the past month, I’m finally confident that this recipe is super tasty. It’s a little simpler than the recipe I started from, so I call it “Otter’s Vegan Korma Curry.” I tried versions with Beyond Meat and Gardein, but in the end, I prefer this combo of mushrooms, cauliflower and tofu. If you try this vegan recipe yourself, please comment and let me know what you think!
4 Tbsp olive oil
1 small onion, diced
3 cloves of a garlic bulb, minced
1 tsp ground ginger
1 1/2 tsp turmeric
1 tsp cayenne/red pepper (for medium; 1/2 tsp for mild, 2 tsp for hot)
2 tsp Indian garam masala
2 tsp Indian ground coriander
1 tsp cumin
1 1/2 tsp salt
1 pint sliced fresh crimini mushrooms
6 oz super firm tofu
1 chopped tomato
1/2 head of cauliflower
1 15oz (regular size) can coconut milk
1/2 cup cashew nuts or almond slivers
2 cups basmati white rice
Break the cauliflower into small florets and steam or boil until softened but not soggy (12 minutes steamed).
Start the rice. Use basmati rice, preferably from Pakistan. It makes a big difference. Follow directions on package using about 2 cups of rice. It likely takes about 20 minutes.
Using a high-sided pan over medium heat, add the onion and garlic to your olive oil and cook for 1 minute.
Add the spices: turmeric, cayenne, garam masala, cumin, salt, and coriander. Stir for 1 minute.
Add the chopped tomato and ginger, and then the tofu and mushrooms. NOTE: Adjust heat or add a bit more oil to ensure your spices aren’t burning.
Cook until the mushrooms and tofu soak up the spices (2-4 minutes). Add in your steamed cauliflower and cook another 1-2 minutes.
Stir in the entire can of unsweetened coconut milk. Let it all simmer for 5-10 minutes.
Right before serving, add the cashews or almond slivers. NOTE: Without the cayenne, you’ll need more salt. This recipe is a bit undersalted because of the variance in cayenne… adjust to your own taste.
Garnish with a bit of cilantro and serve over basmati rice.
Makes 6-8 servings. Re-heats well in the microwave and is great for freezing.
Cooking time: 25 minutes.