Here’s a plant-based Korma recipe everybody will love alongside rice and naan. It’s mild and perfect for those who enjoy warm spices over chilli heat.
This Tofu Korma recipe is
Vegan Tastes like a restaurant Korma Easy to make Rich and creamy
Tofu korma is a delicious and rich Indian curry that is perfect for a weeknight meal.
What is Korma?
Korma is so much more than ‘the mildest option’ on Indian restaurant menus. It’s a curry that’s steeped in a history as rich as the dish itself. Korma has a lavish past, dating back to the Mughal Empire in the 16th century. The Mughals were a Muslim dynasty that ruled over much of India, and they brought with them their own unique cuisine, much of which was inspired by Persian cuisine. Korma was one of the many dishes that they introduced to India, and it quickly became a popular favourite.
Where does the word Korma come from?
The word ‘korma’ comes from the Turkish word ‘qawirma’, which means ‘to fry’. This is because korma is traditionally made by frying meat or vegetables in a yoghurt-based sauce. The yoghurt helps to tenderise the meat and also adds a rich flavour to the dish.
Can Korma be vegetarian?
Korma is a popular dish in both India and Pakistan, but is usually a preparation of chicken, lamb or mutton. Not so friendly for vegetarians or vegans. Fear not! In this case, we’re making a vegan version with chunks of tofu which are excellent at soaking up all the delicious spices! If you’re not vegan, you can also make this with the Indian cheese, paneer. I make my version of Korma with tofu, which is a great source of protein for vegetarians and vegans, and a variety of spices, including cardamom, black pepper, turmeric and coriander. In comparison to the meat-heavy version of Korma, this Tofu Korma curry is also lower in fat and calories, making it a lighter option for those who are trying to eat a balanced diet.
How long does this recipe take?
If you’re looking for a delicious Indian curry, tofu korma is a great option. It is easy to make and can be on the table in under an hour.
What if I don’t like tofu?
Tofu korma is a versatile dish that can be easily adapted to your own taste. Notes for making it spicier are in the recipe card below! Feel free to add other vegetables, such as cauliflower, potatoes, or mushrooms. You can also adjust the amount of spices to suit your own preference. It’s quite a forgiving recipe so if you’re missing a few spices, you can simply leave them out. Since Korma is a mild curry, the spices are used quite sparingly anyway.
How to make Tofu Korma | Vegan Korma recipe with Tofu
Simply sauté some onions and spices in a pan, then add the aromatics, nuts, dried fruits and spices. Blitz until smooth and creamy, then simmer with the tofu. Serve Tofu Korma alongside rice or naan. I love it with Peshawari Naan or Saffron Paratha.
What to serve with Tofu Korma
Try of these delicious accompaniments alongside your curry. Kewra water is screwpine leaf (pandan) extract, a traditional essence used in North Indian cookery. The flavour is lightly floral and somewhat grassy. Use sparingly in curries, rice dishes, desserts and bread dough. If you can’t find it, replace with a very small drop of rosewater or omit completely. Korma is typically a mild and sweet curry made without chillies. Chillies didn’t arrive in India until the 16th century so the main source of heat was from black pepper and ginger. If you prefer a spicier curry, add chilli powder or fresh chillies. This will change the colour of the curry slightly. You can replace tofu with any type of plant-based protein. Try using rehydrated soya chunks, seitan, pea protein pieces or even Quorn. If you prefer vegetables, try this recipe with fried cauliflower. Love Sanjana Share this recipe
