Crackin’ Coconut Korma with Tofu

Wicked_Coconut Korma Kit Recipe

Korma is classic Indian comfort food: a simple creamy braise that’s full of aromatic spices. It’s a highly adaptable dish, and we like to pack the protein into this one by simmering tofu and chickpeas in the korma mixture. Add whatever vegetables you like. Try peas and carrots. Or broccoli and peppers. Make this recipe your own! We like to serve it over cooked basmati rice and garnish with chopped fresh cilantro for even more flavor.


  • 1/2 block firm tofu (half of a 10-14 oz/300-400 g block)
  • 2 Tbsp vegetable oil or coconut oil
  • 1 package (9.6 oz/273 g) Wicked Kitchen Crackin’ Coconut Korma Kit
  • 1 cup (250 g) cooked or canned chickpeas


  1. Drain and press the tofu. We just press it gently by hand over the sink for a minute or so. Cut the drained tofu into 1-inch/2.5-cm cubes.
  2. Heat the oil in a medium saute pan over medium-high heat. Add the tofu and shake to coat it all over with the oil (that helps prevent sticking). Cook until the tofu is browned all over, 5 minutes or so, stirring now and then. When it’s golden brown, remove the tofu to a plate.
  3. Heat the remaining oil in the pan and add the Korma paste from the Kit. Reduce the heat to medium and cook until the paste is fragrant, about a minute.
  4. Return the tofu to the pan along with the chickpeas and reduce the heat to low. Simmer for 5 minutes.
  5. Stir in the dried spices from the kit and simmer for 5 minutes more. Serve hot.


  • You can use tempeh or another plant-based protein instead of tofu if you prefer.
  • For more protein, stir in some toasted cashews or almonds near the end of cooking.
  • Bump up the veg! After browning the tofu, saute 1 cup (75 g) chopped vegetables such as carrots, bell peppers, green beans, broccoli, or cauliflower florets, and/or butternut squash in the pan. When the veg is tender, remove it from the pan and proceed with the recipe. Add the cooked vegetables back to the pan along with the dried spices.
  • Add 2 cups (265 g) of frozen peas along with the dried spices.
  • While you’re adding it, add 2 cups (60 g) of chopped leafy greens such as spinach or chard along with the dried spices. More veg, more better!

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