Creamy Korma Curry

Creamy Korma Curry

Creamy Korma Curry on a white plate

Written by McDonald, T.  |  Date 4th of October 2021     

This recipe uses cashew cream instead of cream or coconut milk for that extra special flavour.  You can read how to make cashew cream here.  Don't worry it is very easy to make and it is the key to giving a creamy texture and taste to the curry.  If you are new to curries, this is a good one to try because it is very mild in spiciness. 


  • 100g of tofu
  • 1/2 of onion 
  • 4 x garlic cloves chopped
  • 40g of aubergine
  • 2 mushrooms
  • 30g bell pepper
  • Cashew cream
  • 2 tbsp of creamed coconut 
  • 1.5 tomatoes  
  • 2 tsps of saltations
  • 1 tbsp of coriander
  • 1 tbsp of turmeric 
  • 1 tbsp of korma spice
  • 1 tsp of cumin powder 
  • 0.5 tsp of chilli powder
  • 1.5 tbsp of brown sugar


  • Frying pan
  • Blender 
  • Spatula  
  • Wooden spoon


Step 1 

Assuming the tofu has been prepared and diced.

  1. Fry the tofu, garlic, onion, aubergine and mushroom in a frying pan.
  2. Add the spices to the pan and fry to release the flavours of the spices, which shouldn't take long. Be careful not the burn the spices so put them in when you think the tofu ready.  The tofu should look golden brown on all sides. 
  3. Blend the tomatoes and just a little of the veg. 

Tofu frying in a pan with some veg
Tofu and veg frying in a pan

Vegetables in a blender
Prepare the tomato sauce in a blender

Step 2

  1. Add the tomato sauce to the tofu and veg in the pan.

  2. Make the cashew cream.

  3. Add the cashew cream to everything else and give a good stir. 

  4. Add the brown sugar. 

  5. Add the creamed coconut and stir again until everything is combined.

  6. Leave to simmer on a very low heat for as long as the rice takes, so about 8 - 10 minutes

  7. Ganesh with coriander and serve with basmati rice.

Korma curry with a big blob of cashew cream
Add the cashew cream


The results where amazing!  This is a magnificent curry that is surprisingly easy to make.  The cashew cream adds so much in the way of texture and creaminess to the curry.  The turmeric gives it that distinctive yellow colour.   Some people would make the cashew cream into a smooth paste, but I liked the granulated nuttiness because it adds so much to the texture.   Everything about this curry was perfect!

For a little extra, i added some chopped apple on top and a couple of slices of lemon on the side.

Creamy Korma Curry on a white plate


I hope you decide to give this a try. If you do, please let me know what you thought in the comments or on twitter.  Please like, share with your friends and subscribe.  


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