Happy new year, dear reader!
I wanted to start the year with something rich, healthy, and flavorful..like this delicious Golden Tofu-Veggie Curry.
The list of ingredients (although a bit long) are simple and easy to assemble. Classical Indian spices really bring out the flavors from this dish.
This is essentially a one-pan recipe, which means it’s super simple to prepare.
I started by sauteeing onion-ginger-garlic, and then by cooking tomato puree until it thickened up.
The curry is also super versatile, and you can experiment adding your fav veggies. Feel free to adjust spices to your liking! 🙂
I also love how coconut milk turns the curry golden and ‘creamy’.
Tip : Adding tofu at the end of the cooking prevents it from crumbling. I like to let it simmer over low-medium heat for 15 minutes so it can absorb all the flavors.
And just like that your Golden Tofu-Veggie Curry is ready. Serve hot over rice or with your fav breads.
Let’s do it!
Golden Tofu-Veggie Curry
Rich, and delicious golden tofu-veggie curry recipe by Veganbell.
- 1 tablespoon olive oil
- 3 cloves garlic chopped
- 1 inch ginger chopped
- 1 onion chopped
- 1 cup tomato puree
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon Kashmiri red chili powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon pepper
- 1/2 cup chopped carrots
- 1 cup green peas (fresh or frozen)
- 1 cup cauliflower florets
- 1 medium potato chopped
- 1 teaspoon jaggery (or sugar)
- 1 cup water
- 18 oz. tofu (250 gm.), cut into bite-size cubes
- 2 cups coconut milk
- 1 teaspoon garam masala
- 1/4 cup freshly chopped cilantro
Set a pan (preferably deep) over medium heat. Add oil.
Once it’s hot, add garlic + ginger + onion and stir-saute for 3-4 minutes, or until the onion’s golden.
Add tomato puree + turmeric powder + cumin powder + coriander powder + Kashmiri red chili powder + salt + pepper. Mix well, cover the pan, and cook for 3-4 minutes (stir occasionally).
Next, add carrots + green peas + cauliflower florets + potatoes + jaggery powder + water.
Mix well. Cover the pan and cook for 15 minutes (stir occasionally).
Uncover the pan and add tofu + coconut milk. Stir gently.
Cover the pan, turn down the heat to low-medium, and simmer for 15 minutes (stir occasionally).
Turn off the heat and sprinkle garam masala + freshly chopped cilantro. Give everything a gentle mix. Serve hot over rice.
If you enjoyed this Golden Tofu-Veggie Curry, check out this Tofu Paneer Masala I posted earlier.
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Thanks for visiting Veganbell. 🙂