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Creamy Tofu Korma

This mild and creamy vegan tofu korma curry is full of flavour and the perfect way to save some money on take out! Plus it tastes so much better when it’s fresh and homemade!

Vegan Tofu Korma Curry with Toasted Cashews #vegan #curry #cashew #recipe #tofu

For added flavour and texture it’s topped with some toasted cashews and lots of fresh coriander!

Serve it with rice, alongside other curries. onion bhajis and naan!

Vegan Tofu Korma Curry #tofu #korma #curry

How to make vegan tofu korma:

The key to any good korma is a flavourful korma paste. This is made up of red onion, garlic, ginger, tomato paste, cumin seeds, coriander seeds, garam masala, turmeric, ground cumin, ground cardamom, cinnamon and chilli.

First the cumin seeds and coriander seeds get toasted in a dry frying pan until fragrant and golden brown and then these are whizzed up with the remaining ingredients in a blender. It will be a gorgeous orange/red colour and smell amazing.

Once the paste is made it then gets cooked with cashew cream and coconut milk. Typically korma paste is cooked with dairy yoghurt and cream but you don’t need them to make a deliciously creamy sauce!

To make the cashew cream blend cashews and water in a high speed blender until creamy.

If you don’t have a high speed blender you’ll need to soak the cashews in hot water for half an hour so they soften.

Vegan Tofu Korma Curry with Toasted Cashews #vegan #curry #cashew #recipe #tofu

Tofu is a great ingredient in dishes like curry as it takes on flavour really well. You want to use a firm or extra firm tofu for this recipe, you don’t want it falling apart.

If you can’t find any, make sure you get as much water out of it as you can before cooking.

To make the tofu look more like chicken I like to break it up with my hands instead of cutting it. Fry it in some vegetable or coconut oil until slightly crispy and turning golden. Place aside whilst you prepare the korma sauce.

In the same frying pan, place the korma paste along with coconut milk, cashew cream and vegetable stock.

Bring to a gentle simmer and leave it for about 10 minutes until its thickened and is nice and creamy. 

Vegan Tofu Korma Curry #vegan #recipe #curry #tofu #creamy #spice

Whilst the sauce is simmering, toast the cashews in a dry frying pan until turning brown. Be careful not to burn them, toss them frequently until browned.

Add the tofu back into the sauce to warm through. Add the juice of half a lemon, taste the sauce and season with salt and pepper. 

Top with the toasted cashews and some chopped fresh coriander and it’s ready to serve! I love serving this vegan tofu korma curry with rice, onion bhajis and garlic naan. 

Vegan Tofu Korma Curry with Toasted Cashews #vegan #curry #cashew #recipe #tofu

For more curry recipes you may enjoy these!

Roasted Aubergine and Chickpea Curry

Butternut Squash and Red Lentil Curry

Tofu Katsu Curry

Sweet Potato and Coconut Curry Soup


As always if you make this vegan tofu korma curry be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!

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Vegan Tofu Korma Curry with Toasted Cashews #vegan #curry #cashew #recipe #tofu

Creamy Tofu Korma Curry

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Better than takeout vegan tofu korma curry. This fresh homemade vegan curry is flavourful, creamy and dairy free! Topped with toasted cashews.

Ingredients

Korma paste

  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 1/2 red onion
  • 4 garlic cloves
  • 1/2 inch ginger
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground cinnamon
  • Pinch of hot chilli powder
  • 2 tbsp tomato puree
  • 1 tbsp oil

Other Ingredients

  • 500g extra firm tofu
  • 1 tin (400ml) coconut milk
  • 1/2 cup cashews
  • 1/2 cup water
  • 75ml vegetable stock
  • 1/2 lemon

To Garnish

  • 1/2 cup cashews
  • Fresh coriander

Instructions

  1. In a dry frying pan on medium-high heat fry the coriander and cumin seeds until fragrant. Add to a blender/spice grinder and blend until fine.
  2. Add them along with the remaining paste ingredients to a blender and whizz until a paste forms. If it's getting stuck in the blades add a splash of water to loosen.
  3. In a large frying pan heat a tbsp of oil and add the tofu. Break up into chunks using your hands (for a more meaty look) or cut into 1 inch pieces. Fry for 5-10 minutes until starting to crisp and turn golden. Transfer to a bowl and set aside for later.
  4. In the same pan, add the curry paste along with the coconut milk and vegetable stock on a low heat.
  5. Place the cashews and water in a high speed blender until creamy. If you don't have a high speed blender you will need to soak them in hot water for 20-30 minutes to soften them.
  6. Add to the pan with the curry sauce and bring to a gentle simmer for about 15 minutes.
  7. Meanwhile in a fry frying pan on medium heat add the cashews and toast until turning brown. Stir frequently so they don't burn.
  8. When the korma sauce has thickened and is nice and creamy add the tofu in until warmed through. Add juice of half a lemon, stir and then taste. Season with salt and pepper.
  9. Top with the toasted cashed and fresh coriander and serve!

Notes

Serve with rice, a side of vegetables and naan! Vegetables can also be added to the sauce or substituted for tofu.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 388Total Fat: 28gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 0mgSodium: 316mgCarbohydrates: 21gFiber: 4gSugar: 4gProtein: 21g

Did you make this recipe?

Let me know in the comments or tag me on Instagram @cupfulofkale

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Kezia

Saturday 20th of June 2020

Just when I thought Tamsin's recipes couldnt get any better, I go and make another one. Had a real craving for a curry tonight and this definitely did it for me!! My other half went as far as saying 'you can make that again'. 5* all round!!

Better Me Green

Sunday 31st of May 2020

Wow, I tried this recipe for the first time as a step towards eating a more sustainably friendly diet (https://bettermegreen.org/challenge-20-good-food/) and it was sooooo delicious. I used smoked tofu as thats what I had in the cupboard and it worked really well. Thank you for sharing it!

Tamsin

Monday 1st of June 2020

Hi Charlotte - so glad you enjoyed it, thanks for letting me know! Mmmm smoked tofu sounds so good too! Tamsin xo

Jess

Wednesday 20th of May 2020

I actually used a lot of cremini mushrooms instead of tofu for this recipe as I was already using it for something else. I also used about 3 tbsp of sugar to make a more British version. This was a hit! My friend and family claim to not like Indian food nor anything vegan, but they all raved and raved about how great this was. Thank you for this amazing recipe!

Tamsin

Wednesday 20th of May 2020

Hi Jess - thank you so much for your comment! Bet it was so delicious with the mushrooms. So glad you all enjoyed it :) Tamsin xo

pooja

Tuesday 5th of May 2020

Can i use whole milk instead of coconut milk?

Tamsin

Wednesday 6th of May 2020

Hi Pooja, you'll get a much different result with milk as it is much thinner and has a different taste. I would recommend using coconut milk (from a tin) xo

Charlotte

Saturday 4th of April 2020

Just made this recipe and it was incredible. So Delicious & creamy. Thank you

Tamsin

Sunday 5th of April 2020

Hi Charlotte - thank you, so glad you enjoyed it! Tamsin xo

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