Tofu Korma

We just LOVE a good curry and this is an all-round crowd pleaser.  It’s not overly sweet like a traditional korma, but really fragrant with all the spices & a slightly nutty touch.  The curry paste & sauce is what makes this so darn tasty and we’ve loaded ours with a whole lotta greens and pan-fried tofu for that protein hit.  You can easily switch up the protein source to suit.

Serves 4


  • 2 tbsp oil
  • 1 onion finely diced
  • 3 cloves garlic, crushed
  • 1 thumb-sized piece of ginger grated
  • 1/2 tsp cinnamon
  • 1 tsp turmeric
  • 10 curry leaves
  • 5 cardamon pods, seeds removed and crushed
  • 1 tsp ground coriander
  • 3 cloves crushed
  • 1/2 tsp ground cumin
  • 1 tsp garam masala
  • pinch of nutmeg
  • 1/2 tsp of chilli flakes
  • 1/2 tsp salt
  • 1/2 tsp Stevia or other sweetener
  • Juice of 1 lemon
  • 400ml coconut cream
  • 200g firm tofu, cubed
  • 2 tbsp soy sauce or tamari
  • Long stem broccoli
  • Fresh spinach or kale
  • Sliced almonds

1. Heat oil in a large saucepan and cook diced onion until translucent.  Add the garlic and ginger and cook for another 2 minutes.

2. Turn the heat to med-low and add all the spices – cinnamon, turmeric, curry leaves, cardamon, coriander, cloves, cumin, garam masala, nutmeg & chilli.  Cook the spices out for a few minutes.  This is a really important step, we don’t want the taste of raw spice in our curry.

3. Add the coconut cream and bring to a simmer.  Add the stevia, season with the salt and squeeze in the lemon juice.  The lemon juice is crucial to get the right flavour balance so taste, taste, taste until the seasoning is to you likening.  Allow to simmer gently for 10-15min.

4. Now it’s time to add your veggies and protein, in this case the tofu.  We like to cook these separately and add when the curry is near ready to serve.  This way you can cook in advance and have more control over the cooking of the veggies.  We like to soak the cubed tofu in tamari before frying off and adding to the curry.

5. Once everything has been added check the season once again.  Served garnished with fresh coriander, sliced almonds and a extra wedge of lemon.