Tofu and Veg Korma curry

A sweet and rich curry you can make from scratch.

Tofu and Vegetable Korma curry

  • Servings: 4-6
  • Difficulty: easy
  • Print

Don’t be overwhelmed by the long list of ingredients. This is not a difficult recipe but it is made from scratch so requires a bit of prep time, but takes only about 1 hour. By doing a few things at the same time you will save time, you could also save lots of time by using frozen pre-cooked veg. You can use different veggies to below such as broccoli, green beans, corn, etc. This is a great dish to freeze. It made 7 containers shared with rice.


  • 400g of hard tofu, pressed and cubed
  • 1 cup of potatoes, peeled and chopped
  • 1 cup of carrots, peeled and chopped
  • 1 cup of cauliflower, chopped
  • 1 cup of zucchini, peeled and chopped
  • 1/2 cup of peas ( I use frozen)
  • Oil
  • 1 x3cm piece of ginger, chopped
  • 1 medium size brown onion
  • 7 cloves of garlic, roughly chopped
  • 3 cups of chopped tomatoes (or canned tomato)
  • ½ cup raw cashews
  • 1 ¾ cup water
  • 4 tablespoons of sultanas or raisins
  • 2 tablespoons of cashews ( or pistachio or slivered almonds)
  • 2 teaspoons salt
  • ¼ teaspoon to 1 teaspoon sugar – to taste
  • 2 tablespoons of tomato paste
  • a handful of curry leaves (adjust to taste) optional
  • Coconut milk – to taste (optional)
  • Ground almonds (optional)
  • spices prep 1: ½ teaspoon garam masala, 1 crushed clove of garlic, a small piece of grated ginger, some coconut milk or other unsweetened plant milk
  • Spices prep 2 : ¼ teaspoon of cardamom seeds*, 8 cloves, 2 bay leaves – keep together
  • Spices prep 3: ¼ teaspoon turmeric powder, 1 teaspoon coriander powder, ½ teaspoon garam masala powder, ¼ teaspoon chili powder – keep them together
  • 2 tablespoons of fresh coriander – as garnish
  • 2 tablespoons chopped cashews or almonds, as garnish


  1. Bring about 8 cups of water to the boil in a large pot. If you are using potato or carrot, add and cook for 2 minutes. Then add the rest of the vegetables (except if using pre-cooked frozen) and cook for another 5 minutes. Drain and set aside.
  2. Marinate your tofu: in a container, mix the tofu and the spice prep 1 (ginger, garlic, garam masala and coconut or other plant milk) and curry leaves if using. Set aside.
  3. Heat 1 tablespoon of oil in a large pan. Add spice mix 2 and roast until fragrant. Add the onion, the garlic, the ginger and cook for 5-6 minutes until the onion becomes translucent. Add the tomatoes and the cashews, and cook for another 7 minutes, so the tomatoes release their water. Add spice mix 3 and mix well. Let the mixture cool before transferring to a food processor or blender with the water. Process until you get a smooth puree.
  4. Bring a bit of oil to medium heat in the large pan. Add the tofu (and the curry leaves if you used) and cook for 2-3 minutes. Add the spice puree, along with the veggies (including any frozen veggies) , the raisins, nuts, salt and sugar. Cook at medium heat until all the vegetables are cooked through. Add the tomato paste, and if using, the almond meal and/or coconut milk. The almond meal and coconut milk will give the sauce a very rich, sweet taste and texture.
  5. Garnish with the coriander and nuts, and serve with basmati rice.
  6. Enjoy 🙂

  • you can get the seeds from cardamom pods. Open them and collect the little seeds


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