Vegan soy chicken korma

Ingredients for 4 servings:

• 300 g soy shreds
• 1 liter vegetable broth
• 2 cans of coconut milk
• 3 tsp curry paste, red
• ½ tube(s) tomato paste
• 2 onions
• 4 garlic cloves
• 1 piece(s) ginger, approx. thumb length
• 4 carnations
• 2 tsp salt
• 1 tsp pepper
• 2 tsp turmeric
• 2 tsp curry powder
• 2 tsp cumin
• some almond flakes, roasted
• 10 sprigs of coriander and/or basil
• Oil (preferably coconut oil)
• n. B. Rice
• e.g. naan bread(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

the Indian classic in vegan version

Soak the soy chunks (as large as possible) in hot, strong vegetable broth according to the package instructions and let them simmer. It’s important not to skimp on the broth, as the chunks have absolutely no flavor of their own and need to absorb it from the broth. Caution: it’s best to place them in a large pot, as the chunks will triple in size. Briefly toast the sliced ​​almonds in a hot pan without oil and set aside (if you like it spicy, toast them with chili flakes). Using a mortar and pestle, grind the dry spices and mix them together. Make sure the cloves are finely ground. Heat any oil in a large wok (I recommend coconut oil). Briefly fry the curry paste with the tomato paste, crushed garlic, chopped onion, crushed ginger (simply press it through a garlic press), and the spices. After two minutes, add the soy strips, reserving the remaining vegetable stock. Sear the strips. Meanwhile, cook a sufficient amount of rice and, if desired, bake some naan bread. After five minutes, add the coconut milk, stir everything together, reduce the heat to low, and simmer gently for twenty minutes, stirring occasionally. If the mixture becomes too thick, thin it with the reserved vegetable stock. Chop fresh cilantro and/or basil and arrange in a bowl with the almonds. Serve the soy korma with rice. Garnish with the almonds and fresh cilantro/basil leaves, if desired (I think the almonds make it particularly delicious). Note: This vegan dish is based on the Indian classic “Chicken Korma” – a creamy curry with rice. I first ate the vegan version in Berlin at the restaurant “Ashoka” and have been obsessed with recreating the recipe as best as I can ever imagine.