This Easy Creamy Vegan Tofu Korma Curry will become your new favourite. It’s creamy, rich, spiced to perfection and packed with vegetables, healthy fats from the cashews, and protein – everything you need!
Traditionally, you would have chicken in the korma curry, but as we all know as vegans, tofu is our best friend and a vegan protein substitution to meat.
The tofu works so well in this curry. The curry sauce is rich and creamy, just like you would expect from a korma curry. And the tofu pieces just make it that extra amazing.
I would also like to mention the fact that this vegan korma curry is also packed with veggies. You get the best of both world really. The protein, the veggies, the fiber, the healthy fats from cashews. Just perfect.
Do let me know how you found this Easy Creamy Vegan Tofu Korma Curry if you do try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
Also, I would really appreciate it if you check out my very first E-Book, it’s a 70-page book, full of beautiful, easy, and delicious vegan recipes! Click HERE to find out more!
More Curry Recipes:
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.