Indian Tofu Curry
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.
Servings: 3 servings
Calories: 482kcal
Ingredients
- 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 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- ¼ teaspoon salt
- a pinch of black pepper
- parsley or coriander to garnish
- 2 tablespoon vegetable oil
Instructions
- 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.
Nutrition
Calories: 482kcal | Carbohydrates: 31g | Protein: 21g | Fat: 35g | Saturated Fat: 15g | Sodium: 640mg | Potassium: 1081mg | Fiber: 10g | Sugar: 14g | Vitamin A: 850IU | Vitamin C: 21mg | Calcium: 150mg | Iron: 7mg