Cooked - Creamy Indian Tofu Curry

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Creamy Indian Tofu Curry

3.0

1 medium yellow onion (diced)

3 cloves garlic (minced)

2 teaspoons minced ginger

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon coriander powder

½ teaspoon garam masala

½ teaspoon turmeric powder

½ can tomato puree (or crushed tomatoes (about 7oz/200g))

½ cup vegetable broth

1 cup coconut milk (full fat or reduced fat*)

1 block extra firm tofu (drained, pressed, and cubed (about 14oz/400g))

1 teaspoon maple syrup (or to taste)

Salt (to taste)

Heat up ½-1 tablespoon of neutral-tasting oil in a cast-iron skillet/non-stick pan. Once heated, add onion and saute for 3-4 minutes, or until translucent.
Stir in garlic and ginger. Fry for a minute.
Then, add all spices into the pan, and fry for 30-60 seconds until aromatic.
Pour in tomato sauce, vegetable broth, and coconut milk. Bring mixture to a boil, then lower heat to a gentle simmer.
Stir in tofu cubes, and let the curry simmer for 20-25 minutes, or until the sauce is reduced to desired thickness. Give it a stir every couple of minutes to avoid the ingredients from sticking to the pan.
Pour maple syrup in, and season with salt. Your Indian tofu curry is ready to be served.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 11 weeks ago

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