This Easy Creamy Vegan Tofu Korma Curry will become your new favorite. It’s creamy, rich, spiced to perfection and packed with vegetables, healthy fats from the cashews, and protein – everything you need!
Don’t know about you guys – but I love curry, in the winter, and in the summer! It doesn’t bother me. Sweating like a pig when you eat a hot curry doesn’t bother me either 😀 ….Detoxing…right?
There are Indian kormas and there are kormas. Some have tomato and some don’t. The spices and flavors vary depending on the region, family recipe, restaurant recipe, and so on. Most have no coconut, some have coconut. Lots of Korma Options!
This White Korma sauce uses a base of onion, spices, and nuts. You can use pumpkin seeds instead of cashews for a nut-free version. The Sauce gets cooked to get the deep roasted flavor, then roasted or chopped veggies are added and simmered for a few minutes before serving. Serve this delicious bowl with some toasted nuts or seeds and dried fruit garnish. As with all recipes, allergy-friendly options are mentioned. Let’s make some Korma!
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Easy Creamy Vegan Tofu Korma Curry
- Tofu + Veggies:
- 7 oz 198.45 g tofu, cubed, or use other veggies such as cauliflower (1.5 to 2 cups)
- 8 oz 226.8 g Sweet potatoes, cubed
- 1/2 tsp 0.5 tsp garam masala
- 1/2 tsp 0.5 tsp garlic powder
- 1/2 tsp 0.5 tsp salt
- 2 tsp oil divided
- Korma Sauce:
- 3 green Cardamom Pods
- 4-5 4 cloves
- 1 Bay leaf
- 1 tsp coriander powder
- 1/2 to 1 tsp garam masala
- 1/3 tsp 0.33 tsp ground cinnamon
- 1/2 tsp 0.5 tsp salt
- 1/3 tsp 0.33 tsp cayenne
- 1 medium or small onion
- 1- inch ginger
- 6 cloves of garlic
- 1/4 cup 32.25 g cashews, use pumpkin seeds for nut-free, other nuts for cashew-free
- 1/4 to 1/3 cup 61.25 g nondairy yogurt
- 1/2 cup 125 ml water + 1/2 cup water for rinsing
- To add later:
- 1 cup 6.42 oz other veggies, chopped small, I use quick-cooking veggies like broccoli, peppers, zucchini, peas
- 2 tbsp roasted cashew optional
- 1 tbsp raisins or dates
- Toss the tofu, sweet potatoes in 1 tsp oil. Sprinkle in the spices and mix. Place on a parchment-lined baking sheet. Bake at 400 degrees F (205 C) for 20 to 25 mins.
- Blend the korma sauce ingredients with 1/2 cup water until coarsely blended.
- Add oil to the Instant Pot on saute. When hot, add the korma sauce. Cook for 2 minutes, to bring to a boil and simmer for another few seconds. This allows the pungency of the onion to cook out. Use 1/2 cup water to rinse out the blender and add to the pot. Mix well so there isn't anything stuck to the bottom. Close the lid
- Pressure cook at high pressure for 11 mins. Let the pressure release naturally.
- Open the lid and mix. At this point, you can store this sauce. (Simmer with tempeh, seitan, vegan meat/chicken subs, some nondairy milk, and salt depending on the addition used.)
- Add the baked tofu and sweet potato. Add the other quick-cooking veggies (or a cup of cooked chickpeas), 1/4 cup or more non-dairy milk(for saucier), and 1/4 tsp salt. Mix and cook on saute for 2-3 minutes to bring to a good boil and cook for another minute. Mix frequently to avoid sticking. Taste and adjust salt. Add a 1/4 tsp or more sugar/ sweetener if needed.
- Cancel and let the mixture sit in the pot for 5 mins so the veggies cook through and the flavors develop. Add 1-2 tbsp roasted cashews or other nuts/seeds and 1-2 tbsp of dried fruit such as raisins or finely chopped dates and mix in (optional).
- Garnish with cilantro and pepper flakes and serve over rice or Naan.
- Refrigerate(just the sauce or veggie korma) for up to 4 days. Freeze for up to a month.