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–+ servings
Vegan Korma

Delicious Vegan Korma That Will Wow Your Dinner Guests

This Vegan Korma is a flavor-packed delight that impresses everyone with its rich, creamy textures and aromatic spices.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Indian
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Korma
  • 1 medium Cauliflower or broccoli for variety
  • 400 grams Tofu extra-firm; substitute with chickpeas if desired
  • 1 medium Onion finely chopped
  • 3 cloves Garlic minced
  • 1 tablespoon Ginger freshly grated
  • 2 tablespoons Coconut Oil or olive oil
  • 4 pods Cardamom or ground cardamom
  • 1 tablespoon Garam Masala
  • 1 teaspoon Chili Powder to taste
  • 1 teaspoon Turmeric
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Flaked Sea Salt to taste
  • 1 teaspoon Cracked Black Pepper to taste
  • 200 grams Tomato Purée
  • 400 ml Canned Coconut Milk or almond milk
  • 50 grams Cashews optional
  • 100 grams Kale or spinach
  • 2 tablespoons Lime Juice to taste
  • 2 tablespoons Fresh Coriander for garnish
For the Coconut Yoghurt Raita
  • 150 grams Coconut Yoghurt or any dairy-free yogurt
  • 2 tablespoons Mint finely chopped

Equipment

  • Oven
  • skillet
  • Baking Tray
  • whisk
  • Knife
  • Cutting Board

Method
 

Step-by-Step Instructions for Vegan Korma
  1. Preheat the oven to 200°C (or 180°C for fan baking).
  2. Toss cauliflower florets and cubed tofu with olive oil, salt, and pepper on a baking tray. Roast for 30-40 minutes until golden and crisp.
  3. Heat coconut oil in a skillet. Sauté onion for 3-4 minutes, then add garlic and ginger, cooking for another minute.
  4. Stir in cardamom, garam masala, chili powder, turmeric, ground coriander, and ground cumin. Sauté for about 1 minute.
  5. Add coconut milk and tomato purée. Simmer for 10-15 minutes until thickened.
  6. Fold in roasted tofu, cauliflower, and kale. Simmer for another 1-2 minutes.
  7. Stir in lime juice and adjust seasoning if needed.
  8. Serve warm, garnished with cashews and chopped coriander, alongside coconut yoghurt raita.

Nutrition

Serving: 1bowlCalories: 360kcalCarbohydrates: 35gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 500mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 2000IUVitamin C: 40mgCalcium: 100mgIron: 3mg

Notes

Use freshly ground spices for the best flavor. Tofu should be well-pressed for optimal crispiness.

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