This is my husband's recipe that he adapted from something he saw on Youtube. You can also add vegetables such as cooked chucks of potato, cooked sliced carrots or peas to this dish.
Curry Base Ingredients**
3 onions, chopped
2 cloves garlic, chopped
2 tsp ginger, grated
1 tsp paprika
1/2 tsp chili powder
1/2 tsp cayenne pepper (none if you don't like it spicy)
1 tsp turmeric
1 tsp curry powder
1 tsp ground coriander
1/2 tsp ground cardamon
1 tsp cumin
1 tsp salt
1/4 cup tinned tomatoes
1 1/2 Tbls olive oil
1 block of firm tofu (or a cup of vegan chicken strips)
1 1/2 cup of base
1/2 cup coconut cream
1/4 cup coconut or almond milk
2 tsp sugar
1 Tbls raisins
Cover onions, garlic & ginger with water in a medium pan, bring to boil and simmer, covered for 20 mins.
Add rest of base ingredients and let simmer, covered for another 10 minutes.
Cool and blend with hand blender or food processor.
While base ingredients are simmering, pan fry the tofu (or vegan chicken) so that they are brown on both sides until browned.
Pour base over the tofu and let simmer for a minute.
Pour in the coconut cream and milk and mix well.
Add raisins and sugar and simmer for 10 minutes, covered.
Serve with basmati rice and papadums!
**Note - this recipe makes more base than you need for the korma but it can be frozen.