Tofu Korma Recipe
Creamy and coconutty tofu korma with oyster mushrooms, served with rice and poppadums. Blend a flavourful korma paste, mix with coconut cream, tofu, and mushrooms for a delightful vegan curry night feast.
Serves: 2
50 minutes
Cook time
Unit
Metric
Imperial (Coming Soon)
Ingredients
Join My Community ✨
🔍 Search 600+ Recipes
🍽️ Access Exclusive Dishes
🥦 Substitutions for Dietaries
🥑 Recipes to use Leftovers
⚖️ Custom Serving Sizes
ℹ️ Nutritional Information
🥫 Pantry Essentials
💰 Exclusive Discounts
Coming Soon ⏳
📆 Live Events
💬 Member Chat & Sharing
Earlybird discount
Ingredients:
- 1 block firm tofu
- 1 punnet of oyster mushrooms
- 400g of coconut cream
- 400g butter beans
- 1 cup soaked cashews
- 150ml vegetable stock
- 1 cup desiccated coconut
For the korma paste:
- 1 red onion
- 4 cloves garlic
- 1 tsp turmeric
- 1 tsp garam masala
- 15g piece of ginger
- 1.5 tsp cumin
- 1 tsp ground coriander
- 0.5 tsp cinnamon
- 0.5 tsp hot chili powder
- 2 tbsp tomato purée
- 0.5 tsp ground cardamom
Serve with rice and poppadums
🔄Sam Jones's Suggested Substitutes
Firm Tofu Extra-Firm Tofu
Oyster Mushrooms Button Mushrooms
Coconut Cream Coconut Milk
Beta