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vegan cauliflower tofu korma

by Ari
veganes Blumenkohl-Tofu-Korma

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A simple vegan Indian vegan cauliflower tofu korma recipe made with tofu, cauliflower, coconut milk and warming fragrant spices from Indian cuisine. meat free Indian flavors are bold, warming and perfect for creating healthy food that’s packed with nutrients and flavor.

What is korma?

Korma is the name given to dishes that are prepared in South and Central Asia with, for example, yoghurt, cream, nut and seed pastes or, as in this case, with coconut milk. Korma is a type of curry enriched with aromatic Indian spices. Whatever you call this, korma or curry, make this delicious recipe.

vegan cauliflower tofu korma
vegan cauliflower tofu korma

Our Vegan Cauliflower Tofu Korma, a meal that all guests with intolerances and diets can enjoy. When cauliflower and tofu are stewed in the heady Indian spices, everything becomes wonderfully tender and absorbs those great spices. However, if you don’t like soy, simply replace the tofu with some chickpeas. I promise you this will be just as good.

This mild and creamy Vegan Tofu Korma Curry is packed with flavor and is the perfect way to save money if you’re taking this to the office for lunch.

vegan cauliflower tofu korma
vegan cauliflower tofu korma

Tofu for the korma

Plus, it tastes a lot better when it’s fresh and homemade. Since tofu can be very tasty, it’s a great ingredient in dishes like this Indian vegetable curry. Look for a firm or extra firm tofu for this recipe. Because you certainly don’t want everything to fall apart later. If you can’t find any firm ones, try to squeeze as much water out of the tofu as possible* before cooking it.

if you like our vegan jackfruit curry with sweet potatoes, you might also be interested in these drink recipes:

veganes Blumenkohl-Tofu-Korma

Cauliflower Tofu Korma – healthy and vegan

Vegan Cauliflower Tofu Korma – Delicious, healthy and so easy. With carrot and coconut milk as a base and tomato and lemon for liveliness.
5 from 1 vote
Prep Time 10 minutes
Cook Time 40 minutes
Course ayurvedic, healthy recipes, main dish, Soup, stews and chili, vegetable recipes
Cuisine India
Servings 4 portions
Calories 252 kcal


cutting board*
Cooking pot*
hand blender*



  • rice brown rice or basmati



  • Peel carrots and cut into rough pieces.
  • Peel and coarsely dice the onion.
  • Peel the garlic and also roughly chop it.
  • Cut the cauliflower into bite-sized pieces. Wash and drain well.
  • Pat the tofu dry and cut into cubes (1×1 cm).
  • In a large saucepan, heat coconut oil over medium-high heat. Add the spices, diced carrot, onion and garlic. Sauté about 8 or until onions are translucent.
  • Now add the canned tomatoes and coconut milk. Bring them all to a boil, reduce the heat, cover the pot and cook for 10 to 12 minutes or until the vegetables are very tender.
  • Take ⅓ of the carrots out of the pot and puree the remaining vegetables directly in the pot with a hand blender.
  • Add the tofu, cauliflower, and lemon juice to the saucepan. Bring back to the boil and cover over medium-high heat and cook 15 minutes or until cauliflower is tender.
  • Serve hot and serve with plain rice, basmati rice or quinoa. Decorate with some fresh mint and/or coriander.


Serving: 1Port.Calories: 252kcalCarbohydrates: 11gProtein: 6gFat: 18g
Keyword ayurvedic, curry, healthy eating, Indian, korma, vegetable curry
Tried this recipe?Mention @ArisFoodblog or tag #ArisFoodblog!

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