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🍽️ Vegan Soy Korma with Almonds

520 kcal · 45 min · 4 servings

Ingredients

• 300 g soy strips
• 1 Liter vegetable broth
• 2 can coconut milk
• 3 tsp curry paste (red)
• 0.5 tube tomato paste
• 2 onion
• 4 clove garlic
• 1 piece ginger (approx. thumb-sized)
• 4 clove
• 2 tsp salt
• 1 tsp pepper
• 2 tsp turmeric
• 2 tsp curry powder
• 2 tsp cumin
• some almond slices (roasted)
• 10 stalk cilantro (and/or basil)
• oil (preferably coconut oil)
• as desired rice
• as desired naan bread

Instructions

1. 1. Place the soy pieces into a large pot.
2. 2. Cover them with hot, strong vegetable broth.
3. 3. Let the pieces swell in the broth until absorbed.
4. 4. Heat a pan without fat over high heat.
5. 5. Toast the sliced almonds briefly until golden brown.
6. 6. Remove the almonds from the pan and set them aside.
7. 7. Crush the dry spices using a mortar and pestle.
8. 8. Ensure the cloves are ground very finely.
9. 9. Heat coconut oil in a large wok.
10. 10. Fry the curry paste, tomato paste, pressed garlic, finely chopped onion, pressed ginger, and ground spices over high heat.
11. 11. Continue frying the mixture for two minutes.
12. 12. Add the drained soy pieces.
13. 13. Fry the soy pieces over high heat.
14. 14. Cook rice according to package instructions in the meantime.
15. 15. Optionally bake Naan bread according to package instructions.
16. 16. Add the coconut milk to the pan after five minutes.
17. 17. Stir everything well.
18. 18. Turn the heat to the lowest setting.
19. 19. Let the dish simmer gently for twenty minutes.
20. 20. Stir occasionally.
21. 21. Thin the sauce with the reserved vegetable broth if necessary.
22. 22. Chop fresh cilantro and/or basil finely.
23. 23. Serve the dish in a bowl.
24. 24. Garnish with the toasted almonds and fresh herbs.
25. 25. Serve the korma with the cooked rice.

Nutrition per serving

• kcal: 520
• Protein: 22 g · Fett/Fat: 28 g · Carbs: 42 g