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.
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.
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:
- Ayurvedic chickpea and cabbage curry
- Spicy beetroot and carrot curry
- Chickpea noodle curry
- vegan pickle curry
- more vegetable recipes
Cauliflower Tofu Korma – healthy and vegan
- 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.