The key to any good korma is a flavourful korma paste. This is made up of red onion, garlic, ginger, tomato paste, cumin seeds, coriander seeds, garam masala, turmeric, ground cumin, ground cardamom, cinnamon and chilli.

First the cumin seeds and coriander seeds get toasted in a dry frying pan until fragrant and golden brown and then these are whizzed up with the remaining ingredients in a blender. It will be a gorgeous orange/red colour and smell amazing.

Once the paste is made it then gets cooked with cashew cream and coconut milk. Typically korma paste is cooked with dairy yoghurt and cream but you don’t need them to make a deliciously creamy sauce!

Korma paste

• 1/2 tsp cumin seeds
• 1/2 tsp coriander seeds
• 1/2 red onion
• 4 garlic cloves
• 1/2 inch ginger
• 1 tsp garam masala
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/4 tsp ground cardamom
• 1/4 tsp ground cinnamon
• Pinch of hot chilli powder
• 2 tbsp tomato puree
• 1 tbsp oil

Other Ingredients

• 500g extra firm tofu
• 1 tin (400ml) coconut milk
• 1/2 cup cashews
• 1/2 cup water
• 75ml vegetable stock
• 1/2 lemon

To Garnish

• 1/2 cup cashews
• Fresh coriander