This is my take on a delicious and mild Indian curry – tofu Korma. The Korma paste is made from scratch and is so easy you’ll never buy shop-made korma paste again! It’s packed with plant based protein thanks to the tofu and is rich and creamy without the need for dairy.

Ingredients

The korma paste is made from tomato paste, onion, garlic and ginger, plus some simple dried spices including cumin, coriander, turmeric, and garam masala. Using fresh coriander helps to brighten up the flavours, too!

The curry itself is made using tofu which is an excellent source of plant based protein, as well as being a great source of calcium. Cauliflower is also added to help incorporate more veggies, it also adds plenty of fibre to make it a more satisfying meal. I always like to add frozen or fresh spinach to recipes like this, again just to include more vegetables.

The sauce is rich and creamy as it’s made with coconut milk, full fat is best! (the canned kind)

Optionally, the tofu korma can be finished with coconut yogurt and more fresh coriander.

Substitutions

If you aren’t a tofu-fan, you can use chickpeas as your plant based protein instead.

I recommend using full-fat coconut milk but you can use the low fat version if you prefer. It just won’t be as creamy and delicious.

You can substitute the cauliflower for any vegetables you like or have on hand. Fresh or frozen work well, just keep in mind this might change the cooking time.

Making the Tofu Korma

Add the ginger, garlic and onion to the food processor as well as the rest of the curry paste ingredients – coriander, cumin, turmeric, garam masala, salt, tomato paste and a little water to help things get moving.

Blitz until you’ve formed a smooth paste. You can store the Korma paste in the fridge for 3-5 days or freeze for a few months.

Heat some coconut oil in a pan and add the rest of the onion. Cook for 5 minutes until the onion has become slightly translucent. Add the paste to the pan to cook for another 5, until you can notice that the korma paste has darkened slightly and has released its aromas.

While the curry paste cooks, prepare the tofu. I like to rip it into chunks for this recipe but you could also chop into cubes. Add the tofu to the curry paste and stir well to coat.

Now add the coconut milk, cauliflower and frozen spinach. Cover with a lid and cook for around 15 minutes, until the cauliflower is tender.

To serve, top with coconut yogurt and fresh coriander. Serve with rice or naan bread (or both!).

Here’s my really easy naan bread recipe

For more curry recipes, click here!

Print Pin

Healthy Tofu Korma

This whole foods plant based korma recipe is free from oil and sugar and is completely vegan.

Course Main Course

Cuisine Indian

Keyword vegetables, WFPB

Prep Time 20

Cook Time 1

Total Time 1 20

Servings 4

Calories 415kcal

Ingredients

Korma Paste:

2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
1/2 tsp Salt
2 tsp garam masala
4 cloves garlic
1 tbsp grated ginger
1 tbsp tomato puree
1/4 cup water
1/2 red onion
1/2 cup fresh coriander, chopped.

Curry:

2 tbsp Coconut Oil
1/2 Red Onion (left over from the curry paste)
450 g tofu (16 oz), ripped into chunks or cubed
300 g cauliflower
100 g frozen spinach
1 tbsp fresh coriander, for garnishing
1 can (400mL) coconut milk
2-4 tbsp Coconut Yogurt

Instructions

Add onion, garlic, ginger, coriander, cumin, turmeric, garam masala, fresh coriander and tomato paste to a small food processor or pestle and mortar. Add a splash of water if needed to get things moving. Blitz into a paste.
The paste will keep in the fridge for 3-5 days, store until ready to use.
Heat the coconut oil in a large non-stick pan before adding the rest of the diced onion. Cook for 5 minutes until it begins to turn translucent.
Add the korma paste and cook for another 5 minutes until it becomes very aromatic and the paste has darkened in colour slightly.
Add the tofu and stir to coat in the paste. Fry for another minute or two to seal those flavours into the tofu.
Add the coconut milk, and stir well to combine.
Add the cauliflower and frozen spinach. Stir briefly then let simmer covered for around 15 minutes on a low heat.
When ready to serve, top with fresh coriander and a dollop of coconut yogurt.