Indian Tofu Korma with Coconut Milk and Rice

Name: Indian Tofu Korma with Coconut Milk and Rice
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4 meals
Cuisine: International
Ingredients: water; basmati rice; salt; red onion; garlic clove; red pepper; tofu; oil; 0,5-1 tsp salt; black pepper; korma curry paste; coconut milk; soya sauce; sugar; coriander

Aromatic tofu korma with coconut milk, bell pepper and ginger will delight all lovers of spicy yet balanced flavors. The tender tofu is beautifully pan-fried and soaks up the aroma of curry and soy sauce. Sweet pepper and ginger add depth, while coconut milk softens the whole dish. A sprinkle of fresh coriander at the end brings a refreshing finish.

25 min

VeganContains soycontains gluten

Rice:: water; 1 pkgbasmati rice; salt
Korma:: 1 red onion; 2 garlic clove; 2 red pepper; 2 pkgtofu; 2 tbspoil; 0,5-1 tsp salt; 0.5 tspblack pepper; 1 pkgkorma curry paste; 1 pkgcoconut milk; 2 dlwater; 1 pkgsoya sauce; 0.5 tbspsugar; 1 pkgcoriander

Tip

You can wrap the tofu in paper towels and press it under a weight in the fridge the day before—this helps the tofu dry out and become crispier when cooked.

1
Cook the rice according to the instructions on the package.
2
Peel and finely chop the onion and garlic. Wash the peppers and cut them into strips.
3
Cut the tofu into cubes.
4
Heat the oil and butter in a pan over medium-high heat. Add the tofu and sauté for about 3–4 minutes until golden.
5
Add the onion, garlic and peppers. Season with salt, black pepper and korma curry paste and sauté for another 2–3 minutes.
6
Pour in the coconut milk, rinse the package with water and add it to the pan. Bring the sauce to a boil, then let it simmer gently for 5–8 minutes. Then season with soy sauce and sugar to taste.
7
Wash the coriander and finely chop it.
8
Serve the korma on plates with rice. Enjoy your meal.

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Indian Lentil Dhal with Coconut Milk, Curry Spices, and Basmati Rice

Fragrant Indian Tofu Korma with Coconut Milk

Indian Tofu Korma with Coconut Milk and Rice is the kind of cozy, aromatic dinner that feels special while still being weeknight-easy. Golden pan-fried tofu, sweet red bell pepper, and a silky coconut sauce come together in about 25 minutes, making it perfect for busy days, meal prep, or a relaxed plant-based dinner with friends. Finished with fresh coriander, every bite tastes balanced, warm, and bright.

Why this Indian Tofu Korma stands out

The star is the korma curry paste: rich, gently spiced, and full of comforting flavor without being overpowering. Coconut milk smooths everything into a creamy sauce, while ginger and pepper add depth and a subtle sweetness. Tofu brings satisfying plant-based protein, and paired with fluffy basmati rice, this meal keeps you full and energized—an easy choice when you want something vegan and naturally gluten-free.

Quick cooking tips and easy variations

For crispier tofu, press it the day before: wrap in paper towels, weigh it down, and chill overnight. When frying, avoid crowding the pan so the tofu browns instead of steaming. You can swap bell pepper for zucchini or carrots, replace sugar with maple syrup, or simmer the sauce a little longer for an extra-lush finish.

Serving ideas that make it even better

Serve the korma over basmati rice and top generously with chopped coriander. A simple cucumber salad, lime wedges, or a plant-based yogurt dip adds a refreshing contrast. For a drink, choose sparkling water with lemon or a soothing caffeine-free chai-style tea.

A fast, filling vegan favorite you’ll repeat

Indian Tofu Korma with Coconut Milk and Rice is creamy, flavorful, and flexible—ideal for everyday dinners or casual entertaining. Cook it once, and it’s bound to become a regular in your rotation.

The Indian Tofu Korma with Coconut Milk and Rice recipe was developed by Yummy's professional chefs and has been tested in Yummy's test kitchen.

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Indian Tofu Korma with Coconut Milk and Rice

Ingredients

Recipe

Nutrition values (per 100g)

Recipe

Nutrition values (per 100g)

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