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!
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!
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.
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.
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.
For more curry recipes you may enjoy these!
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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- 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
- 500g extra firm tofu
- 1 tin (400ml) coconut milk
- 1/2 cup cashews
- 1/2 cup water
- 75ml vegetable stock
- 1/2 lemon
- 1/2 cup cashews
- Fresh coriander
- 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.
- 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.
- 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.
- In the same pan, add the curry paste along with the coconut milk and vegetable stock on a low heat.
- 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.
- Add to the pan with the curry sauce and bring to a gentle simmer for about 15 minutes.
- Meanwhile in a fry frying pan on medium heat add the cashews and toast until turning brown. Stir frequently so they don't burn.
- 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.
- Top with the toasted cashed and fresh coriander and serve!
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