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Creamy Sweetcorn and Tofu Curry

4-5 servings (toddler portion)
 12 months plus
Prep Time: 15 mins
Total time: 30 mins

Ever wonder how you create that creamy curry texture without the cream? This is a perfect family recipe. 

  • Onion
  • Garlic
  • Cumin seeds
  • Tofu
  • Sweetcorn
  • Yoghurt (alpro greek style yoghurt) or alternative
  • Turmeric
  • Garam Masala
  • Fresh/dried Coriander
  • Tomato puree
  • Cashew Nuts
  • Olive oil
  • 1/2 Small Onion 
  • 2 cloves of Garlic
  • 1/2 tsp Cumin seeds
  • 1 cup Tofu pressed and cut in cubes
  • 1 cup Sweetcorn
  • 2 tbsp Yoghurt (alpro greek style yoghurt) or alternative
  •  1/2 tsp Turmeric
  • Pinch Garam Masala
  • 1/2 tsp Fresh/dried Coriander
  • 1 tbsp tomato purree 
  • 1/4 Cup soaked cashew nuts in water
  • 1 tbsp Olive Oil
    • In a pan heat the olive oil. Add the cumin seeds and wait till they crackle.

    • Add the onion and garlic (chopped finely) and saute
    • Add the tomato puree, turmeric, soaked cashew nuts and 1/2 cup of water. Cook for a further 2-3 mins.
    • Add the mixture to a blender and blend into a smooth paste. Add 1/2 cup of water and blend again.
    • Add the mixture to a pan and gently cook for a few minutes. Next add in the yogurt and the rest of the spices and cook for another 5 minutes.
    • In a griddle pan add the tofu and cook for 5-8 minutes (optional)
    • Add the tofu and sweetcorn and mix. Top with coriander and serve with quinoa, rice or naan bread. 
    • (To make this adult-friendly, add an extra tsp of garam masala and salt to taste)

    Have this delicious Creamy Sweetcorn and Tofu Curry with My Veggie Bubba's Savoury Plant-Based Pancakes or Savoury Plant-Based Thepla!

    Savoury Plant Based Pancakes by My Veggie Bubba

    Savoury Plant Based Thepla by My Veggie Bubba


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