Vegan Restaurant Style Baked Navratan Korma, made in the oven with just one dish! Tofu and veggies in a rich creamy cashew sauce, served with chopped walnuts and raisins! Serve with rice or naan. Gluten-free, soy-free, and nut-free options


  • 3 cuillères Ă  thĂ© huile
  • 4 girofile entier
  • 2 feuilles de laurier
  • < li class="wprm-recipe-ingredient" style="list-style-type : disque ;" data-uid="4">3 Cosses de Cardamome verte partiellement ouvertes

  • 1 cuillère Ă  cafĂ© Feuilles de fenugreek-sĂ©chĂ©es
  • 1 bâton de cannelle facultatif
  • 2 cups (320 g) oignon blanc hachĂ©
  • 1 pouce red finement hachĂ©
  • < span class="wprm- recipe-ingredients-units-system wprm-recipe-ingredients-units-system-1">4 girofle < span class="wprm-recipe-ingredients-name">ail finement hachĂ©
  • 1 /4 cuillère Ă  cafĂ© < /span> sel
  • Preparation

  • In a large casserole dish, 10 x 14 inches or similar, add 1 teaspoon oil and distribute evenly. Halfway through the casserole dish, add the onion, ginger, and garlic. Add half of this onion, ginger, and garlic mixture to the whole spices and fenugreek leaves
  • Add the vegetables and tofu to the rest of the casserole dish. Then, in a small bowl, mix together your ground spices. Sprinkle the coriander, cumin, cardamom, cayenne pepper and salt, then over the vegetables.
  • Drip oil over the vegetable and onion mixture. Mix the vegetables well and distribute evenly. If necessary, add drops of water to help the spices stick to the vegetables.
  • Bake at 400 degrees Fahrenheit (206 degrees Celsius) for 25 to 30 minutes or until onions begin to brown. Stir occasionally
  • Remove pan from oven and decant halfway the onion mixture in a blender. (Decant the half that doesn’t contain all the spices. The whole spices will not be mixed in. Leave this onion mixture in the pan. Discard bay leaves, etc. just before serving.) < li id="wprm-recipe-39667-step-0-5" class="wprm-recipe-instruction" style="list-style-type: decimal;">

    Mix sauce: then add water, cashews, salt, sugar and mix until the mixture is incredibly smooth. (I usually blend it for a minute, then let it sit for 5 minutes, and then blend again for 2-3 cycles to really mix the cashews in the water well.)
  • Then add this sauce to the casserole dish. Optionally add 3 tablespoons of tomato puree or 1 tablespoon of tomato paste and mix well.
  • Return to the oven for 20-25 minutes or until the sauce has thickened and the veggies are cooked to your liking.< /div>
  • The sauce may thicken too much, so add about 1/2 to 1 cup or more non-dairy milk during the last five minutes. or add when you remove the pan from the oven. Salt and taste to taste and adjust (I usually add 1/4 tsp salt depending on the type and amount of vegetables)
  • Variations: You can also add a few sprigs of saffron to 1/4 cup of hot milk and then add to the casserole dish for even more flavor. >

    Usually there are also 2-3 tablespoons of chopped pineapple >  are added there. I don’t particularly like the pineapple in the korma so I don’t add it. You can add it if you like.

    You can also garnish the korma with some pomegranate seeds and chilli flakes.

  • Toast nuts and raisins in oil small skillet over medium-high heat until nuts are golden brown. Then add half of it to the korma and mix and use the other half for garnish.
  • Keep refrigerated for up to 3 days. Freeze for up to a month. Reheat in a pan with additional plant-based milk as needed

    Serve the korma with Naan (regular or gluten-free)tandoori roti, roti or flatbread< /a> or rice. 

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