Smoked Tofu & Spinach Korma

I've been asked so often for curry recipes over the colder months. There are a good few in my book but I can't believe I hadn't included any here! Well, that's about to change. This is a filling, fragrantly spiced, sweetish dish. Served here with rice and a chickpea roti bread.


1 tbsp coconut oil

1 large white onion

1 tbsp ground turmeric

1 tbsp ground cumin

1 tbsp ground coriander

1 tsp maple syrup

1 tsp ground ginger

1 tsp ground cardamom 

1 tin coconut milk - full fat

100g smoked tofu cut into cubes

Large handful of spinach

50g dairy free yoghurt

Salt and pepper to season

Juice of half a lemon


Saute the onion finely chopped over a low heat in coconut oil for 20 minutes. Add the spices and stir well for another 15 minutes. Add the maple syrup and season with salt.

Add the coconut milk and stir until it's a smooth, creamy curry. Add the smoked tofu. Add the spinach and allow to wilt. Add the yoghurt and season with more salt if needed. Squeeze over fresh lemon juice. 

Decorate the curry with flaked almonds and coconut.

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