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.
Serving size
Ingredients
Ingredients
-
200ml coconut milk(Coconut, Water)
-
40g raisins(Raisins, Sunflower Oil)
- 80g baby spinach
-
500g steamed brown basmati rice(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
-
1 vegetable stock cube (Celery)(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 240g chestnut mushrooms
-
80g coconut yoghurt(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 200g seasonal mixed tomatoes
- 10g flaked almonds (Nuts)
-
1 tbsp curry powder(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1 handful of fresh coriander
-
4 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)
-
560g tofu (Soya)(Tofu (Water, Soya Beans, Nigari))
Allergens
Contains:
Celery, Nuts, Mustard, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 118Kcal | 596Kcal |
| 495kJ | 2493kJ | |
| Fat | 6.2g | 31g |
| of which saturates | 2.8g | 14g |
| Carbohydrates | 9g | 46g |
| of which sugars | 2.3g | 11g |
| Protein | 5.9g | 30g |
| Salt | 0.33g | 1.7g |
| Fibre | 1.8g | 9.2g |
Vegan
8 plants
Creamy Tofoo & Mushroom Korma with Raisins
You won't even realise this curry is vegan with all the delicious flavours packed into it. Hearty filling tofu from The Tofoo Co meets earthy mushrooms and vibrant korma paste. Curry spices and sweet raisins for sugar, spice and everything nice. Brown rice because who can enjoy curry without (healthy and wholegrain) carbs?
Cooking Instructions
Cooking Instructions
- Drain the tofu, pat dry with paper towel and cut into 2cm cubes. Heat a large frying pan with 1/2 tsp oil on medium heat. Add the tofu and cook for 8-10 mins, turning occasionally, until crisp and golden. Season with sea salt, then remove from the pan.
- Thinly slice the mushrooms. Heat another large frying pan with 1/2 tsp oil on medium-high heat. Add the mushrooms and cook for 2-3 mins, until softened. Add the whole tomatoes, korma paste and curry powder. Cook for 2 mins, stirring frequently.
- Add the raisins, coconut milk and 100ml hot water to the mushroom pan. Crumble in the stock cube and stir to dissolve. Bring to a boil, then simmer for 5-6 mins, until reduced by half.
- Reheat the tofu pan to medium-high heat. Add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot. Season to taste with sea salt and black pepper.
- Roughly chop the coriander. Stir the yoghurt, spinach, tofu and half the coriander into the mushroom korma and season to taste with sea salt and black pepper.
- Serve the rice in bowls with the korma alongside. Garnish with flaked almonds and remaining coriander.
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