Korma

Creamy, comforting, and packed with over 30 grams of protein.
This is the one I make when I want a proper weekend treat that still stands up nutritionally. Creamy, comforting, and packed with over 100g of protein across the batch, working out at around 27-29g per portion, it's the kind of dish that feels indulgent but is quietly doing a lot of work. This is a dinner I'd happily make after a long day when I want something that feels like a takeaway but leaves me properly fuelled.

Why it's nutritionally good

• Over 100g protein for the full batch (serves 4), from the tofu, textured vegetable protein and cashews combined, with the VTP doing most of the heavy lifting since it's one of the most concentrated plant proteins around

• Cashews bring healthy fats, magnesium and iron alongside the protein and creaminess

• Turmeric, cumin and the other spices bring their own plant compounds along with the flavour

• Coconut milk adds richness and some saturated fat, which is part of why this sits around 650-700kcal per portion and feels like a proper treat rather than an everyday dish

• Garlic, ginger and onion in the paste add a bit of fibre and prebiotic content even blended smooth

This isn't a light midweek dinner, and it's not meant to be, it's the one for when you want something rich and comforting without giving up on the protein. Serve with rice or naan and you've got a proper, satisfying plate that still ticks a lot of boxes.

Ingredients - serves 4

Korma Paste
½ tsp cumin seeds
½ red onion
4 garlic cloves
½ inch ginger
1 tsp garam masala
1 tsp ground cumin
½ tsp ground turmeric
¼ tsp ground cardamom
¼ tsp ground cinnamon
2 tbsp tomato purée
1 tbsp oil
Other Ingredients
280g extra-firm tofu (crumbled)
1.5 cup vegetable textured protein (VTP)
75ml vegetable stock (for soaking VTP)
1 tbsp oil + 1 tbsp cornflour (for coating VTP)
1 tin (400ml) coconut milk
½ cup cashews
½ cup water
½ lemon
To Garnish
½ cup cashews (toasted)
Fresh coriander
Instructions
1. Make the Paste – Toast cumin seeds, grind, then blend with remaining paste ingredients until smooth.
2. Prep the VTP – Soak in stock for 10 mins, drain, coat with oil & cornflour. Bake at 200°C (10 mins) or air-fry at 190°C.
3. Soak cashews in hot water for 20-30 mins
4. Cook the Tofu – crumble, then coat with cornflour Fry in 1 tbsp oil for 5-10 mins until golden. Set aside.
5. Make the Sauce – Cook korma paste, add coconut milk & stock. Blend cashews with water and stir in. Simmer for 15 mins.
6. Toast Cashews – Dry-fry until golden.
7. Assemble – Add tofu & VTP to the sauce. Stir, season, and finish with lemon juice.
8. Serve – Top with toasted cashews & coriander. Enjoy with rice or naan!