Creamy and mild, this easy vegan tofu korma is perfect if you like your curries silky smooth but not too hot. This simple vegan korma takes just 45 minutes to make, and it's ideal for busy weeknights.
Korma is a creamy and delicious Indian/Pakistani sauce that's traditionally made with tomatoes, loads of spices and yoghurt. My version preserves the core of the traditional korma but replaces the yoghurt with a mix of coconut milk and cashews.
The result is an unbelievably silky sauce that pairs perfectly with baked bits of tofu. This korma with coconut milk goes great with basmati or brown rice and naan bread. You can also serve this gluten-free korma sauce with cauliflower rice to keep things totally gluten-free.
What do you need to make vegan korma?
Just like with most other vegan curries, the key to the deliciousness that is this tofu korma lies in the mix of spices. Here's what you need to make this creamy curry.
Tofu — Extra firm tofu works great for this curry, but I found I still need to press it to get the right consistency. I find that 600 g of tofu is enough for this curry, but feel free to add more if you like.
Cashews nuts — Use raw, unsalted cashew nuts that you soak in hot water for 10-15 minutes. They don't need to be perfectly soft as you'll blend them anyway.
Spices — A mix of ground cumin, garam masala, ground coriander, ground cardamom, turmeric and ground cinnamon will infuse the curry with a divine flavour.
Coconut milk — Use full-fat coconut milk to get a super creamy sauce. The cashews will act as a creaming agent, too, but you still need as much creaminess as possible from the coconut milk.
How do you make it?
This is a quick and easy recipe, but you'll have to use the oven, too. The good news is that you can make the sauce while the tofu is baking the oven, so dinner can still be on the table in about 45 minutes.
Here's how to make it.
- Preheat the oven to 190°C (375°F) and line a tray with baking paper.
- Place the cashew nuts in a bowl and cover them with hot water. Leave them to soak while you prep the rest of the ingredients.
- Cut the pressed tofu into 1-inch cubes. Add the pieces to a bowl and toss them with 1 tbsp vegetable oil, and season.
- Spread the tofu on the baking tray and bake for 15-20 minutes until golden.
- Meanwhile, make the sauce. Heat the remaining oil into a large pan and saute the onion for 3-4 minutes over medium heat until softened.
- Next, stir in the garlic, ginger, and tomato paste and cook for another minute until fragrant. Add all the spices and cook for a further minute, stirring frequently.
- Stir in the coconut milk and bring to a simmer. Add the cashew nuts and simmer for 5-10 minutes.
- Add the entire contents of the pan to a high-speed blender and blend for 1-2 minutes until smooth. Transfer the sauce back to the pan.
- Allow the sauce to heat through, then stir in the lemon juice and the baked tofu.
- Season to taste and serve over rice and/or naan bread.
Extra recipe tips
- You can add some extra veggies to this veggie korma curry, like peas, carrots or broccoli, for example. Button mushrooms are also an excellent idea.
- If you don't have a blender, you can also use a food processor, but the sauce may not be as smooth.
- This sauce is an excellent base for curries made not just with tofu but also tempeh, seitan, or soy chunks.
- Leftovers will keep well in an airtight container in the fridge for 2-3 days.
If you liked this easy vegan tofu korma, have a look at some of my other easy vegan curry recipes: