Plant Based Curry In A Hurry
A great curry doesn’t have to contain meat. In fact, some of the most delicious and authentic curry recipes are totally vegan.
I wanted to create a healthy korma recipe that would be enjoyed by vegans, vegetarians and meat eaters alike. Whether you’re completely plant based, follow a flexitarian diet, or you’re just wanting to expand your foodie horizons; this recipe is a total crowd pleaser.
Vegetable curries are great, don’t get me wrong, but if you’re anything like me you need a little something extra from your curries. Don’t worry, this recipe still boasts a good helping of yummy cauliflower and kale, but I’ve also made sure to pack in that protein too.
Cashews don’t just make for a tasty addition to this healthy korma, but they’re packed with protein too. They also give the dish a little bit more texture diversity.
Tofu makes for a fantastic meat substitute. It’s a great source of affordable, plant-based protein and is available at most supermarkets. You can even buy ready-pressed tofu to make life even easier. If you’re just starting to dip your toe into the world of meat free recipes, don’t be put off tofu. It may be different to what you’re used to but it’s so versatile and easy to cook with I’m sure you’ll be a convert in no time. I can’t get enough of the stuff. It’s so much better than any of that processed soya protein rubbish you can buy, and it goes so deliciously crispy in the oven. The perfect addition to this ultra flavoursome vegan korma. But no squishy tofu on my watch. I love to bake it for the ultimate crispness without the need for a starch coating.