The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Tofu Korma with Black Rice, Sugar Snap Peas & Cashews
Our better-than-takeaway korma is a crowd-pleaser! Made with golden high-protein tofu, crunchy sugar snaps and leafy spinach. Add creamy creamed coconut, then spoon it over black rice. Don't forget the crunchy cashews on top. Even better? Each serving provides 1/3 of your daily fibre!
1/3 daily fibre
7 plants
Serving size
Ingredients
- 2 tsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 20g cashew nuts (Nuts)
- 40g creamed coconut
- 230g wholegrain black rice (whole grain black rice, water, rice oil, salt)
- 80g baby spinach
- 2 tbsp korma paste (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 80g sugar snap peas
- 1 onion
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
Nutritional Information
Calories: 748
Protein: 34g
Carbs: 62g
Fat: 40g
Ingredients
- 2 tsp curry powder (use half) (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 40g creamed coconut (use half)
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 20g cashew nuts (use half) (Nuts)
- 80g sugar snap peas (use half)
- 2 tbsp korma paste (use half) (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 80g baby spinach (use half)
- 230g wholegrain black rice (use half) (whole grain black rice, water, rice oil, salt)
- 1 onion (use half)
Nutritional Information
Calories: 748
Protein: 34g
Carbs: 62g
Fat: 40g
Tofu Korma with Black Rice, Sugar Snap Peas & Cashews
Our better-than-takeaway korma is a crowd-pleaser! Made with golden high-protein tofu, crunchy sugar snaps and leafy spinach. Add creamy creamed coconut, then spoon it over black rice. Don't forget the crunchy cashews on top. Even better? Each serving provides 1/3 of your daily fibre!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Pull out a large frying pan, a medium frying pan, a sieve & a measuring jug
Fry the tofu
- Drain the tofu, pat dry with paper towel and cut into 2cm cubes
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the tofu and cook for 8-10 mins, turning occasionally, until golden. Season with salt and pepper
- Meanwhile, thinly slice the onion
Cook the veg
- Remove the tofu from the pan and set aside
- Reheat the pan with 1 tsp oil on medium heat. Once hot, add the onion and cook for 3-4 mins, until softened. Season with salt and pepper
- Add the sugar snap peas, curry powder, ginger & garlic paste and the korma paste. Cook for 2 mins
Simmer the curry
- Stir the creamed coconut and 250ml hot water (125ml for 1 person) into the pan. Simmer for 4-5 mins, until thickened
- Meanwhile, roughly chop the cashews. Rinse the spinach
Heat the rice
- When the curry is nearly ready, heat the medium frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon
- Add 50ml water (25ml for 1 person) and a pinch of salt and cook for 2-3 mins, until piping hot
Last bits & plate up
- Stir the cooked tofu and spinach into the curry and simmer for 1 min, until wilted. Add a splash of water if it gets too thick. Season to taste with salt and pepper
- Share the tofu korma between bowls, with the rice alongside. Garnish with the chopped cashews
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