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A vegan take on a non-vegan curry classic made with baked tofu 'chickn' pieces in a rich and creamy coconut Korma sauce, served on a fluffy bed of basmati. Enjoy with my simple Pickled Red Onion topping and refreshing Indian-style Tomato & Cucumber Salad on the side!
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Crisp cucumber, juicy baby plum tomatoes, pickled red onion and a kick of green chilli in a zesty, lightly-spiced dressing makes for this fresh and crunchy simple side salad which beautifully accompanies any kind of homemade Indian curry, such as my Creamy Tofu 'Chickn' Korma!
With Mr Organic's Dairy-Free Creamy Parmigiana Sauce | AD
with Kestrel's Vegan-friendly Premium Lager | AD

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