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Tofu korma topped with fresh coriander, almonds and fried onions.
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Creamy Tofu Korma

Tofu korma is easy to make and one of the most popular types of curries ever. It’s an indulgent and creamy curry house style korma that’s great served with roti and pilau rice.
Course Dinner
Cuisine Indian
Diet Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Soaking time 30 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 343kcal
Author Jess & Dan

Ingredients

  • 50 g cashew nuts – soaked in hot water for 30-60 mins
  • 2 tomatoes – chopped into quarters
  • 1 inch ginger
  • 6 cloves garlic
  • 2 tablespoon vegan butter
  • 1 large onion – sliced
  • Cinnamon stick
  • 4 cardamom
  • 3 cloves
  • 2 bay leaf
  • 1 teaspoon turmeric powder
  • 1 tablespoon coriander powder
  • 1 teaspoon Kashmiri chilli powder – paprika can be substituted
  • 300 ml water
  • 560 g tofu – cut into big pieces and (optionally) fried off
  • 1 teaspoon sugar
  • 4 tablespoon coconut cream
  • 1 teaspoon garam masala
  • ¾ teaspoon salt
  • 2 tablespoon desiccated coconut

Instructions

  • Start by soaking the cashews in boiling hot water for at least 30 minutes. The longer they soak, the smoother the paste will be once blended.
    50 g cashew nuts
  • Optionally, fry off the tofu pieces in either an air fryer or frying pan, until golden brown.
    560 g tofu
  • Add cashews to a blender along with the tomatoes, garlic and ginger. Set aside for a moment.
    2 tomatoes, 6 cloves garlic, 1 inch ginger
  • Melt the butter in a large pan, then add sliced onions until browned – this will take around 10 minutes. Optionally, remove some onions to use as a garnish.
    2 tablespoon vegan butter, 1 large onion
  • Pop in the whole spices, that’s the cardamom, cloves, bay leaves and cinnamon stick.
    4 cardamom, 3 cloves, 2 bay leaf, Cinnamon stick
  • Sprinkle in turmeric, coriander and chilli powders. Stir well.
    1 teaspoon turmeric powder, 1 tablespoon coriander powder, 1 teaspoon Kashmiri chilli powder
  • Pour in the cashew paste from the blender. Stir well. It will thicken quite quickly, so best to keep it over a medium heat.
  • Loosen with the water, then sprinkle in the sugar.
    300 ml water, 1 teaspoon sugar
  • Pop in the tofu then cover with a lid and simmer for 15 mins. Oil should start coming out of the edge of the sauce once it is nearly ready.
    560 g tofu
  • Finish by adding in coconut cream, desiccated coconut, salt and garam masala. Stir well. Remove the whole spices. Feel free to add slightly more coconut cream or water to make the gravy looser, or don’t add any extra and serve with the thick and creamy sauce.
    4 tablespoon coconut cream, ¾ teaspoon salt, 2 tablespoon desiccated coconut, 1 teaspoon garam masala

Notes

  • Use kashmiri chilli powder or paprika powder. Not hot chilli powder. It will be too spicy for a korma if you use hot chilli powder!
  • The sugar and coconut is optional but recommended. Curry house curries have a sweet coconutty edge, but you can omit them if you don’t like this.
  • Add vegetables to bulk out the curry. We like to add cauliflower sometimes to add a different texture. Courgette (zucchini) and peas also work.
  • Storage – keeps in the fridge for up to 3 days. Freezes for up to 3 months. Defrost and thoroughly reheat in the microwave. Tofu will become chewier once frozen.

Nutrition

Calories: 343kcal | Carbohydrates: 19g | Protein: 17g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Sodium: 500mg | Potassium: 411mg | Fiber: 5g | Sugar: 5g | Vitamin A: 784IU | Vitamin C: 13mg | Calcium: 224mg | Iron: 4mg