Golden Tofu Veggie Curry
Rich, and delicious golden tofu-veggie curry recipe by Veganbell.
Pin Recipe
Servings -3 people
Calories -633kcal
Recipe Video
Ingredients
- 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 (or use 1/4 teaspoon 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 use sugar)
- 1 cup water
- 18 oz. tofu (250 gm.), use firm or extra firm; cut into bite-size cubes
- 2 cups coconut milk
- 1 teaspoon garam masala
- 1/4 cup freshly chopped cilantro
Instructions
- 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 is 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.
Notes
The nutritional information DOES NOT contain the macros from cooked rice.
Nutrition
Calories: 633 kcal | Carbohydrates: 39 g | Protein: 25 g | Fat: 45 g | Saturated Fat: 30 g | Sodium: 485 mg | Potassium: 1306 mg | Fiber: 9 g | Sugar: 11 g | Vitamin A: 4568 IU | Vitamin C: 57 mg | Calcium: 309 mg | Iron: 12 mg