Tofu and Mushroom Korma with Peas and Baby Tomatoes

Tofu and Mushroom Korma with Peas and Baby Tomatoes

Made With Our Korma Paste -
2 SERVES
SERVES 4
prep
7 MINS PREP
20 MINS COOK
20 MINS COOK
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.
Anjum Signature

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 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
  1. 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.
  2. Add the mushrooms, season with salt and cook for 1 minute.
  3. Stir in the Korma paste and coconut yoghurt and simmer for 3-4 minutes.
  4. Stir in the coconut milk, peas, tomatoes and tofu and cook for another 3-4 minutes.
  5. If it is too thick, add a splash boiling water. Adjust seasoning to taste and finish with the coriander and serve.
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.
  • 100g of The Spice Tailor Korma 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
  1. 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.
  2. Add the mushrooms, season with salt and cook for 1 minute.
  3. Stir in the Korma paste and coconut yoghurt and simmer for 3-4 minutes.
  4. Stir in the coconut milk, peas, tomatoes and tofu and cook for another 3-4 minutes.
  5. If it is too thick, add a splash boiling water. Adjust seasoning to taste and finish with the coriander and serve.
MADE WITH OUR DELICIOUS
Korma Paste
Our Korma Paste is mellow, creamy and flavourful. It adds a delicious warmth to any dish. Paste of spices, onion, garlic, ginger, tomato paste and fenugreek leaf in sunflower oil to create the perfect Korma sauce from scratch.
£2.50
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125p per 100g
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