Creamy Aromatic Korma Curry

Recipes, Vegan Korma Curry -

Creamy Aromatic Korma Curry

Say no to take away because making a creamy, aromatic and flavourful Korma Curry at home just got easy!


  • 1 jar of Korma Curry Paste
  • 1 kg of bite sized (extra firm) tofu
  • 400ml of coconut cream
  • 1/2 cup of ground cashews, almonds or almond meal
  • Fresh coriander and whole nuts to garnish

Preparing the Tofu

  • Pre-heat the oven to 200 degrees
  • Remove the extra firm tofu from the packet and dry it using a hand towel.
  • Break the tofu in to bite sized pieces. I like to break it, rather than cutting to equal sizes, to have the look of chicken pieces. 
  • Toss it in salt, 2 tbsp of cornflour and 2 tbsp oil, until every piece is well coated. 
  • Bake it for 15 minutes, turning the tray half way through, until the tofu is slightly crispy on the top.

Preparing the Korma Curry

  • Heat your pan. Leave the flame on high.
  • Add the paste to the heated pan along with the baked tofu.
  • Add 1 cup of water, cream, ground nuts and cook on high for another 10 minutes.
  • Take it off the heat and garnish with fresh coriander and nuts.
  • Serve it with fresh rice or roti!


  • You can avoid baking the tofu. Instead, you can marinate the tofu with spices of your choice and follow the process. 
  • You can replace the tofu with TVP or Vegetables of your choice.
  • You can adjust the quantity and spice levels to your liking. 


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