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  • Writer's pictureThe Nourishing Kitchen


Updated: Aug 13, 2020

It’s Friday, so why not treat yourself to an at home ‘takeaway’. This korma is based from coconut and sweetcorn which gives you pure creaminess and a tad of sweetness with added crispy tofu. Perfect weekend treat!

Prep Time: 10 minutes Cook Time: 30 minutes Serves: 2


for tofu

· 200g tofu (I use Cauldron)

· 1 tbsp gram flour (plain flour or corn flour also work)

for korma

· 330g tinned sweetcorn

· 1 onion

· 1 red chilli (optional)

· 400ml coconut milk

· 1 clove garlic

· 1 tsp paprika

· 1 tsp cumin

· 2 tbsp desiccated coconut

other ingredients

· 2 tbsp coconut oil

· 190g brown basmati rice

· 2 sprigs coriander

· salt


1. Pre-heat oven to 180˚. Drain the water from the tofu and press the tofu with kitchen towel to remove any access liquid

2. Cut the tofu into roughly 2cm by 2cm cubes and place on a baking tray. Mix with a 1 tbsp of coconut oil, gram flour and salt

3. Add the rice to saucepan with boiling water and a pinch of salt and cook according to packet instructions. Add tofu to the oven for 20 minutes, ensure to mix half way to avoid tofu sticking to baking tray

4. Heat a large pan with 1 tbsp coconut oil, add chopped onion and garlic for 2 minutes before adding sweetcorn, chilli (if using), cumin and paprika. Cook for a further 2 minutes

5. Add the coconut milk and allow to simmer for 5 minutes. Place into blender and blend until smooth. Add the sauce back into the large pan on a low heat

6. Once the tofu has cooked, place in the pan with the sauce along with the desiccated coconut. Stir well

7. Drain the rice and serve to plate. Load with tofu korma and top with a little coriander

Enjoy, xx



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