Indian Tofu Curry made from scratch in well under 15 minutes, a delicious curry recipe that is vegan and vegetarian friendly. The homemade curry sauce is creamy and light, and it coats the tofu pieces beautifully. The earthy spices give a fantastic flavour without being too strong, so kids can enjoy it too.Quick and easy peasy.
A good old curry makes a fantastic dinner no matter the day of the week. Who needs an Indian take-away, when you can have your own delicious homemade curry on the table even quicker than it takes for the delivery to arrive? Not to mention that it’s way healthier, and tastier too.
Now, lots of people prefer to buy the ready-made curry sauces that stores have to offer. Some of them are pretty good actually, and if time is short, they are perfect. But how about we make our own homemade curry sauce with just a few simple ingredients and some amazing spices? I kid you not, the sauce can be ready in no time.
Chicken curries are by far my favourite, perhaps because I love chicken, and it’s my preferred meat. But, if you want to have a break from meat, or you chose a vegan or vegetarian lifestyle, then tofu is the best next thing after meat. It’s healthy, it’s nutritious, it’s delicious, you name it!
And it’s already cooked, which means all we have to care about is cooking the sauce. And that’s easy peasy. I went for a vegan single cream (from Alpro, but go for whatever brand you find). Alternatively, canned coconut milk is as good, if you don’t find vegan cream.
HOW TO MAKE TOFU CURRY
As promised, making the sauce is so easy, and super quick too. And you can make it as mild, or as spicy as you like – since I cooked for my little ones too, my sauce is pretty mild (and they loved it), but feel free to add any chilli peppers, or chilli powder (cayenne pepper is excellent).
- fry the onion until lightly golden, then add the garlic and ginger, and fry for a further 30 seconds for the flavours to be released
- add the spices, and give it a good stir
- in go the tomato passata and vegan cream – stir, then leave to cook on a medium heat with a lid on for about 5 minutes, until the sauce thickens slightly
- add the cubed tofu – the extra firm tofu works the best here as it holds its shape very well – and cook for a further 2-3 minutes
- season to taste, and garnish with coriander or fresh parsley
VEGGIES THAT GO WELL IN A VEGAN CURRY
My tofu curry is pretty basic – just a nice creamy sauce and tofu pieces. I served it with couscous – simply because we had rice the previous day and I don’t like repeating food so often -, and it was filling and so yummy.
But, if you up it’s nutritional value, you can add some nice fresh or frozen veggies to make it even more delicious. My Coconut Chickpea Curry, which is also vegan, uses carrots, chickpeas and spinach. These can also be added to my tofu curry – the carrot will need a bit longer to cook, so add it straight after the onion is ready.
Other veggies that would go very well here are peas, broccoli, cauliflower, aubergines (eggplant), peppers of any colour, or frozen mixed vegetables. It’s basically anything you have around and you like best.
If you’ve tried my INDIAN TOFU CURRY or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Indian Tofu Curry made from scratch in well under 15 minutes, a delicious curry recipe that is vegan and vegetarian friendly. The homemade curry sauce is creamy and light, and it coats the tofu pieces beautifully. The earthy spices give a fantastic flavour without being too strong, so kids can enjoy it too. Quick and easy peasy. This vegan tofu curry can be served with rice, couscous, bulgur wheat or flatbread, or any other side of your choice.
- 2 cups tomato passata
- 1 cup single cream (vegan) I used Alpro cream - you can also use coconut milk/cream
- 2 cups cubed extra firm tofu
- 1 large onion
- 3 cloves of garlic
- 2 cm ginger (1 tablespoon chopped ginger)
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp ground coriander
- 1/4 tsp salt
- a pinch of black pepper
- parsley or coriander to garnish
- 2 tbsp vegetable oil
Heat up the oil in a pan, peel and chop the onion, garlic and ginger.
Fry the onion with a pinch of salt on a low to medium heat until golden, then add the garlic and ginger and fry for a further 30 seconds.
Add the spices, and give it a good stir, then in go the passata and vegan cream.
Leave to cook with a lid on for about 5 minutes, so that the sauce can thicken a bit.
Add the cubed tofu, and stir gently, leaving it to cook for a further 2-3 minutes. Season with salt and pepper to taste.
Garnish with chopped coriander or parsley.