High-Protein Lentil and Tofu Korma

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  • Preheat oven to 200°C.
  • Prepare and roast the cauliflower with spices.
  • Coat tofu chunks in marinade, fry, and set aside.
  • Blend creamy sauce ingredients into a smooth paste.
  • Sauté whole spices and aromatics, then add tomatoes, ground spices, and lentils. Simmer.
  • Combine roasted cauliflower, tofu, and creamy sauce with the main body.
  • Garnish and serve with pickled onions, coriander, and nigella seeds.

Ingredients

  1. Tofu ‘Chicken’ Chunks
    • 400g block of tofu, pressed and cubed
    • 3 tsp cornflour
    • 1 tbsp olive oil
  2. Tofu Marinade
    • 1 tbsp olive oil
    • 2 tsp nutritional yeast (nooch)
    • 1/4 tsp turmeric
    • 1/2 tsp curry powder
    • 1/2 tsp garlic powder
    • 1/3 tsp salt
    • 1 tbsp lime juice
  3. Roasted Cauliflower
    • 1/2 large cauliflower or 1 small cauliflower, broken into florets
    • 1.5 tbsp olive oil
    • Spices: 1 tsp cumin, 1 tsp coriander, 1/3 tsp turmeric, pinch of chili powder, salt, and pepper
  4. Creamy Sauce
    • 30g cashews (soaked in hot water for 10 minutes)
    • 20g almonds (soaked in hot water for 10 minutes)
    • 290g silken tofu
    • 1/3 cup nutritional yeast
    • Juice of 1 lemon
    • 1/4 tsp salt
    • 1/2 tsp garlic powder
    • Pinch of turmeric
    • Pinch of curry powder
    • Black pepper to taste
  5. Whole Spices
    • 1 tsp coriander seeds
    • 1 tsp cumin seeds
    • Seeds from 4 green cardamom pods
  6. Main Body
    • 2 tbsp olive oil
    • 1 white onion, diced
    • Pinch of salt
    • 4cm piece of ginger, grated
    • 4 garlic cloves, grated
    • 1 red chili, deseeded and finely chopped (optional for spice level)
  7. Ground Spices
    • 1 tsp garam masala
    • 1 tsp coriander powder
    • 1 tsp sweet curry powder
    • 1/2 tsp Kashmiri chili powder (optional)
    • 1 tsp turmeric
    • 1/3 tsp ground cardamom
    • 1/2 cinnamon stick
    • Pinch of salt and black pepper
    • 4 medium grated tomatoes
    • 235g cooked lentils (use liquid from the can or add 150ml water if using dry lentils)
    • 100ml water
  8. To Serve
    • Pink pickled onions
    • Fresh coriander
    • Drizzle of leftover creamy sauce
    • Nigella seeds
  9. Preheat and Soak:
    • Preheat the oven to 200°C.
    • Soak cashews and almonds in boiling water for 10 minutes, then set aside.
  10. Prepare and Roast Cauliflower:
    • Toss cauliflower florets with olive oil, cumin, coriander, turmeric, chili powder, salt, and pepper.
    • Spread evenly on a baking sheet and roast for 25 minutes until golden and tender.
  11. Prepare Tofu ‘Chicken’ Chunks:
    • Mix cornflour, olive oil, and tofu marinade ingredients.
    • Coat tofu chunks evenly.
    • Heat oil in a pan and fry the tofu until golden and crispy on all sides. Set aside.
  12. Make Creamy Sauce:
    • Blend soaked cashews, almonds, silken tofu, nutritional yeast, lemon juice, garlic powder, turmeric, curry powder, salt, and pepper into a smooth paste. Add a splash of water if too thick.
  13. Cook the Main Body:
    • Heat olive oil in a large pan and sauté whole spices (coriander seeds, cumin seeds, cardamom seeds) until fragrant.
    • Add diced onion with a pinch of salt. Cook until soft.
    • Stir in ginger, garlic, and red chili. Cook for another minute.
    • Add ground spices, grated tomatoes, lentils (with liquid), and water. Simmer for 10 minutes.
  14. Assemble the Korma:
    • Stir in the roasted cauliflower and fried tofu.
    • Add the creamy sauce, mixing gently. Simmer for 5 minutes to blend flavors.
  15. Serve:
    • Garnish with pickled onions, fresh coriander, a drizzle of creamy sauce, and nigella seeds. Enjoy with rice or flatbreads!

Tags:

Dinner vegan dinner lentil recipes tofu korma plant-based high protein Indian-inspired creamy vegan curry