Vegan Prawn Korma

Vegan Prawn Korma is a delightful and creamy Indian-inspired dish that captures the essence of traditional korma while using plant-based ingredients to create a seafood-like experience. This dish features marinated tofu, coconut milk, and a blend of aromatic spices, making it a comforting and flavorful meal.

Ingredients

• Tofu - 200 grams
• Coconut milk - 200 ml
• Onion - 1 medium, finely chopped
• Garlic - 3 cloves, minced
• Ginger - 1 inch piece, grated
• Tomato - 1 medium, pureed
• Korma curry paste - 2 tablespoons
• Turmeric powder - 1/2 teaspoon
• Cumin powder - 1/2 teaspoon
• Coriander powder - 1/2 teaspoon
• Lemon juice - 1 tablespoon
• Fresh coriander - for garnish
• Oil - 1 tablespoon
• Salt - to taste
• Water - 100 ml

Steps

1. Press the tofu to remove excess water, then cut it into prawn-sized pieces.
2. In a bowl, marinate the tofu with lemon juice, turmeric, cumin, and coriander powder. Set aside for 15 minutes.
3. Heat oil in a pan over medium heat and sauté the chopped onions until golden brown.
4. Add the minced garlic and grated ginger to the onions and sauté for another 2 minutes until fragrant.
5. Stir in the korma curry paste and cook for 1-2 minutes, allowing the spices to bloom.
6. Add the pureed tomato and cook for about 5 minutes, until the mixture thickens and the oil begins to separate.
7. Pour in the coconut milk and water, stirring well to combine, then bring to a gentle simmer.
8. Add the marinated tofu pieces to the sauce, cover, and cook for 10 minutes until the tofu absorbs the flavors.
9. Season with salt to taste and simmer for an additional 2-3 minutes.
10. Garnish with fresh coriander before serving.
11. Serve hot with rice or naan.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 25 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 24 g
• Saturated Fat: 14 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in plant-based protein from tofu.
• Contains healthy fats from coconut milk that support heart health.

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