This will be the creamiest curry you have ever tried! So creamy and soft with an explosion of taste. Try this creamy korma curry yourself and you can even add hidden veggies to the curry to make it kidsproof!
What do you need?
For 4 people:
- 300 gram uncooked brown rice
- 500 gram tofu
- 1 can of coconut milk
- 1/2 cup cashews
- 1/2 cup water
- 1 bell pepper
- 2 carrots
- cube of veggie stock
- 2 tbsp lemon juice
- 1 ts cumin
- 1/2 tbsp crushed garlic
- 1/2 ts ginger
- 1 ts tumeric
- 1 ts cinnamon
- 1 ts smoked paprika
- pinch of cayenne pepper
- pinch of cardamom
- fresh coriander
How do you make the creamy korma curry?
- Put the cashews in a bowl with the water to soak
- Cook the rice according to the package
- Cut the tofu in cubes and fry them in a pan with some coconut oil
- Cut the veggies into smaller pieces and put them with the tofu to fry
- Put the cashews and water in a blender and blend to a sauce
- Put the cashew sauce together with the coconut milk, the seasoning and stock in the pan
- Let it simmer for 20 minutes
- Serve the curry with the rice and some fresh coriander and cashews
This very creamy korma curry is soooo tasty! Due to the coconut milk and the cashews this curry is the creamiest curry I have ever tasted. And if you think when you have cooked this: wow this isn’t much in volume. You’re right. But the coconut and cashews are so filling on its own that you don’t need to have much to begin with. Unless you are super hungry. Then please eat :).
Of course if you choose to do so, you can swap the tofu for chicken or another type of meat or fish. In the recipe you will also find veggies that you can cut up and add to the curry. If you have kids who don’t like veggies (or even yourself, totally legitimate), then you can also add them to the sauce. Instead of just making the cashew sauce, also add the veggies and coconut milk to the blender to blend it to a sauce. In that way you consume nutricious veggies without realising and tasting it.
For the korma curry you start with soaking the cashews in water so that they become softer and will get creamier for the sauce. You can do this the night or morning before or at least 15 minutes before (ideally 30 minutes). Then you can cook the rice according to the package. You will start making the curry by cutting the tofu into cubes and fry them in a pan with some coconut oil. You can bake them a bit until they get a bit brown.
In the mean time, cut the veggies into smaller pieces and fry them along with the tofu (or use them for the sauce). Make the cashew sauce by putting the cashews and the water into a blender and blend it into a sauce. Then add the cashew sauce together with the coconut milk, all the herbs and spices (except fresh coriander) and stock into the pan. Stir occasionally and let the curry simmer for a minimum of 20 minutes. When the korma curry is ready, serve it with rice and top it off with some fresh coriander and cashews.