Vegan Masala Recipe

Creamy Tofu Korma

Name: Creamy Tofu Korma
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tbsp oil; 1 tsp cumin seeds; 3 garlic cloves, minced; 2 green cardamom pods; 1/2 tsp cinnamon; 1 large onion, finely chopped; 1 inch ginger, grated; 1 tsp garam masala; 1 tsp ground cumin; 1 tsp turmeric; 1 tsp chilli powder; 1 medium tomato, chopped; 200 g firm tofu, cubed; 1 cup vegetable stock; 1 cup water; 1 tsp salt; 50 g cashews; pepper to taste; 1 tbsp lemon juice; 1 tin coconut milk; 2 tbsp fresh coriander, chopped

A Indian vegan curry built around proper masalas, dependable technique and the generous spirit of family-style cooking. The goal is a sauce with real depth and body, not just heat or colour.

30 minPrep: 10 minCook: 20 minServes 4IndianVegan

tofu currykormacreamy currycoconut milk

Ingredients Method Notes

From the kitchen

What to expect

The balance matters more than anything here. Once the sauce is properly cooked and the tofu has had time to take on some flavour, the whole dish feels much more complete.

Serving idea

Best served simply

Best served hot with basmati rice, roti, naan or a spoonful of pickle on the side.

Cook the recipe

Method

1
Toast cumin and 2 tbsp fresh coriander, chopped seeds in a dry pan until fragrant, then grind into a powder.
2
Blend 1 large onion, finely chopped, garlic, ginger, tomato, spices, and the ground seeds into a smooth curry paste.
3
Heat 2 tbsp oil in a pan and fry cubed tofu until lightly golden. Set aside.
4
Add curry paste to the pan with coconut milk and vegetable stock. Simmer gently.
5
Blend cashews with water until smooth to make cashew cream.
6
Stir cashew cream into the sauce and simmer until thick and creamy.
7
Return tofu to the pan and warm through.
8
Finish with 1 tbsp lemon juice, seasoning, and 2 tbsp fresh coriander, chopped.

Gather everything first

Ingredients

•2 tbsp oil
•1 tsp cumin seeds
•3 garlic cloves, minced
•2 green cardamom pods
•1/2 tsp cinnamon
•1 large onion, finely chopped
•1 inch ginger, grated
•1 tsp garam masala
•1 tsp ground cumin
•1 tsp turmeric
•1 tsp chilli powder
•1 medium tomato, chopped
•200 g firm tofu, cubed
•1 cup vegetable stock
•1 cup water
•1 tsp salt
•50 g cashews
•pepper to taste
•1 tbsp lemon juice
•1 tin coconut milk
•2 tbsp fresh coriander, chopped

A few useful notes

Notes

•The flavour of this dish depends on cooking the masala properly rather than rushing straight to the final simmer.
•Taste before serving and adjust the salt, heat or acidity only once the dish has cooked fully.
•Leftovers often taste even better the next day once the spices have had more time to settle.
•Store leftovers in an airtight container in the fridge for up to 3 days.

Learn the technique

Beginner-Friendly Vegan Indian Recipes

Simple vegan Indian dishes perfect for beginners starting their cooking journey.

Essential Vegan Indian Pantry Staples

The core spices, lentils, beans, grains, and aromatics worth keeping on hand for everyday vegan Indian cooking.

How to Build a Curry Base

Learn the simple method behind most Indian curries by mastering the classic onion, tomato and spice base.