Description
Creamy, flavorful vegan Indian tofu curry made with crispy tofu, aromatic spices, and coconut milk—perfect with basmati rice or naan bread.
Ingredients
400g extra firm tofu (cut into cubes)
120g coconut milk (from a tin)
1 tsp curry powder
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp salt
1 onion (finely chopped)
1 tbsp garlic paste
1 tbsp ginger paste
1 tbsp vegetable oil
1/2 tin diced tomatoes
200ml vegetable stock
Instructions
1. Fry the tofu for 5 minutes in a preheated frying pan with vegetable oil until golden brown, then transfer to a plate.
2. In the same pan, fry the onion for 5-7 minutes, stirring occasionally.
3. Add the spices, garlic and ginger paste to the onion and mix thoroughly so that it is evenly distributed.
4. Pour in the coconut milk, add the tomatoes and broth. Bring to a gentle simmer, wait for 5 minutes.
5. Return the tofu to the pan and cook over low heat for another 10-15 minutes, until the sauce thickens slightly. Season with salt to taste.
6. Remove from heat and let sit for a few minutes. Serve over rice or noodles, garnish with fresh coriander and lime wedges if desired.
Notes
Use coconut milk from a tin rather than a carton.
Make sure to press your tofu first with a tofu press to remove any excess liquid.
