Greetings from crazily cold Poland, guys! As luck would have it, the moment I set my foot in Krakow the temperature dropped to an all new low. It oscillates around -8° C (17° F) during the day and -15° C (5° F) at night, which given that I have not lived here since my early twenties, I am really not cut out for anymore.
I stayed at my parents’ house over the weekend. I spent most of the time cooking lots and going to the movies with my mum, whose love for cinema isn’t shared by my dad, so usually she has no company. I was more than happy to oblige so we saw three films over the last two days. It was a fun way to get out of the house yet get out of the freezing cold too. Today’s post is a vegan version of a classic Indian curry called a korma. Some of you may know it as a rather sweet tasting curry, which is often what is offered as a korma in most British curry houses. I’ll admit, I am not a fan as I find this kind of curry too sweet and heavy. My version, which is an amalgamation of a few classic recipes, isn’t overly sweet yet, like a traditional korma, it’s fragrant with spices and nutty from the almond and coconut base. I paired it with pan-fried tofu and a bunch of greens. When paired with rice or naan bread, it makes for a great midweek meal.
200 g / 7 oz tender stem broccoli or kale or fine green beans (or a mixture of all three) 200 g / 7 oz firm or extra firm tofu, pressed 30 ml / 2 tbsp soy sauce or tamari 165 g / 1 cup cooked chickpeas 2 cups rice, cooked 2-4 tbsp vegan yogurt, to serve
