Creamy vegan curry

Sweet Potato and Tofu Korma

This is an attempt to make a decent, healthy curry from scratch. I asked Gemini AI for a recipe that was high in calcium and protein. Then a few tweaks, such as adding sweet potato, and here it is. 

Ingredients

450 grams Firm Tofu (Cut into cubes. Make sure to get a calcium set one (516 in Australian ingredient numbers))
1 can chickpeas (Drained)
1 Sweet potato (Medium, diced)
1 Brown onion (Small diced )
250 milliliters oat cream (Coconut or cashew cream options as well)
4 cloves Garlic (Minced)
1 tablespoon Ginger (Minced)
250 grams kale (If not frozen, de-stem and chopped)
1 tablespoon Lemon juice (Or 2/3 Tbsp lime)
3 tablespoons Tahini
2 cups Vegetable stock
2 tablespoons Nutritional yeast
1 tablespoon ground coriander
1 tablespoon Cumin powder
1 teaspoon garam masala
1 teaspoon tumeric (Ground)
1 teaspoon ground cardamon
1⁄4 teaspoon ground cinnamon
1 teaspoon chilli powder (Or cayenne to taste)

Info

Yield
4 Servings
Preparation time
25 minutes
Cooking time
45 minutes
Total time
1 hour, 10 minutes

Instructions

1. Sauté Aromatics & Bloom Spices

  1. Heat a splash of water, olive oil, or broth in a wide heavy-bottomed pot over medium heat.

  2. Add the diced onion and cook for 6–8 minutes until soft and translucent.

  3. Stir in the garlic, ginger, and the Korma Spice Blend. Stir continuously for 60 seconds until fragrant, taking care not to scorch the ground spices.

2. Build the Braise Directly in the Pot

  1. Pour in the vegetable stock and scrape up any spices clinging to the bottom.

  2. Add the oat cream, unhulled tahini, and nutritional yeast directly into the liquid, whisking or stirring with a wooden spoon until smooth.

  3. Gently tip in the cubed calcium-set tofu, sweet potato and drained chickpeas. Stir so everything is coated in the cream base.

3. Gentle Simmer

  1. Bring the mixture to a faint simmer, then reduce heat to low.

  2. Cover partially with a lid and let it braise gently for 35–40 minutes, checking it and stirring every 10 minutes. The low heat allows the tofu to draw in the spiced oat cream, naturally thickening the sauce without requiring starch or flour.

4. Add Frozen Kale & Finish

  1. Stir the frozen kale directly into the bubbling pot. Because it is pre-blanched from freezing, it only needs 6–8 minutes to heat through and integrate without turning bitter.

  2. Check the sweet potato with a fork to see if it is done

  3. Remove from heat, stir in the lemon juice, and season with salt and cracked black pepper.