Cooked - Tofu Curry

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Home Pricing Community My Recipes

Tofu Curry

4.0

2 tablespoons olive oil

1 medium onion (chopped)

3 cloves garlic (grated)

1 inch ginger (grated)

2 teaspoons curry powder

2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon turmeric powder

¼ teaspoon red pepper flakes

1 cup vegetable stock (or more for a thinner curry)

14 - 16 ounces tofu (firm or extra firm)

12 ounces cauliflower florets (substitute green beens, red pepper, broccoli, sweet potato, or another vegetable)

1 can (15-ounce) crushed tomatoes

1 can (14-ounce) coconut milk

1 teaspoon salt (or more to taste)

⅛ teaspoon black pepper

1 teaspoon garam masala (optional, to add at the end)

4 wedges lemon

1 handful cilantro

2 cups basmati rice (or naan)

4 dollops yogurt (or non-dairy yogurt)

Pat dry 14 - 16 ounces tofu and pull it apart into bite-size pieces with your hands.
Heat 2 tablespoons olive oil in a large skillet or Dutch oven.Add 1 medium onion (chopped) and sauté it for 3 minutes. Add 3 cloves garlic 1 inch ginger (both grated), 2 teaspoons curry powder, 2 teaspoons ground coriander, 1 teaspoon ground cumin, 1 teaspoon turmeric powder, ¼ teaspoon red pepper flakes, and sauté for 1 more minute.If the pan gets dry, add 2 tablespoons of water.
Add 1 cup vegetable stock, the tofu pieces, 12 ounces cauliflower florets, 1 can (15-ounce) crushed tomatoes, 1 can (14-ounce) coconut milk.Season with 1 teaspoon salt and ⅛ teaspoon black pepper.
Stir then let it simmer for about 20 minutes or until the vegetables are cooked and the curry is creamy.
A couple of minutes before turning the heat off, stir in 1 teaspoon garam masala. Taste and adjust for salt.Serve with a squeeze of lemon and fresh cilantro next to rice or naan. Optionally, top with a few toasted cashews for crunch.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 45 weeks ago

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