Vegan Fish Korma

This Vegan Fish Korma is a delightful blend of aromatic spices and creamy coconut, mimicking the rich flavors of traditional seafood korma without any animal products. Made with jackfruit and tofu, it's a satisfying dish that brings a taste of India to your table.

Ingredients

• Young green jackfruit - 200 grams, drained and shredded
• Firm tofu - 150 grams, pressed and cubed
• Coconut milk - 200 ml
• Onion - 1 medium, finely chopped
• Garlic - 3 cloves, minced
• Ginger - 1 inch, grated
• Tomato - 1 medium, pureed
• Korma spice mix - 2 tablespoons
• Turmeric powder - 1 teaspoon
• Cilantro - 2 tablespoons, chopped
• Salt - to taste
• Oil - 2 tablespoons (preferably coconut or vegetable oil)

Steps

1. Heat oil in a pan over medium heat, then add chopped onion and sauté until golden brown.
2. Add minced garlic and grated ginger, and sauté for another 1-2 minutes until fragrant.
3. Stir in the korma spice mix and turmeric powder, cooking for 1 minute to release the flavors.
4. Add the pureed tomato and cook for about 5 minutes, stirring occasionally until the mixture thickens.
5. Introduce the shredded jackfruit and cubed tofu into the pan, mixing well to coat them with the spice mixture.
6. Pour in the coconut milk, stir, and bring the mixture to a gentle simmer.
7. Cover the pan and let it cook for 10-15 minutes, allowing the flavors to meld together.
8. Taste and season with salt as needed, then stir in chopped cilantro just before serving.
9. Serve hot with rice or naan for a complete meal.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 30 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in plant-based protein, beneficial for muscle health.

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