Veggie Curry, suitable for vegans and gluten free guests

Still searching for what to cook ?

Name: Vegan Butter Tofu Curry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 450 g Tofu Firm or pressed; 10 g Curry powder; 10 g Ground cumin; 10 g Ground tumeric; 1 each Garlic clove or minced; 1 each Fresh ginger (thumb-sized piece), or minced; 400 ml Passata; 1 tbsp Tomato paste; 200 ml Coconut cream; Salt and pepper; 4 tbsp Cornflour; Salt; Vegetable oil; 250 g Rice

Find the most delicious recipes here

INGREDIENTS

450 g Tofu ; Firm or pressed
10 g Curry powder
10 g Ground cumin
10 g Ground tumeric
1 each Garlic clove ; or minced
1 each Fresh ginger ; (thumb-sized piece), or minced
400 ml Passata
1 tbsp Tomato paste
200 ml Coconut cream
Salt and pepper
4 tbsp Cornflour
Salt
Vegetable oil
250 g Rice

INSTRUCTIONS

For the curry, add 1 tbsp dairy-free butter to a frying pan or casserole and set over a medium-high heat.

Peel and chop the onion and add it to the pan with a pinch of salt. Fry for 3-4 minutes, stirring occasionally.

Add the spices and cook for 1 minute. Peel the garlic. Grate the garlic and ginger directly into the pan. Add the tomato purée and fry for 2 minutes.

Pour the passata into the pan, bring to the boil, then reduce to a simmer. Leave to bubble while making the puffs.

For the tofu puffs, pour a 1cm (½in) depth of oil into a second frying pan and set it over a high heat.

Pat the tofu dry with kitchen paper and tear it into bite-size chunks. Put the cornflour and salt into a sandwich bag or Tupperware container. Add the tofu and shake until the chunks are well dusted.

Carefully lower the tofu into the hot oil and cook until golden, crispy and puffed up, raising the heat if needed. Drain on the plate lined with kitchen paper.

Heat the rice pouches in the microwave according to the packet instructions. Slice the limes into wedges. Finely slice the green chilli.

Return to the curry and add the cream and the remaining tbsp of dairy-free butter to the pan. Season with salt and pepper. Tip the puffed tofu into the curry sauce and stir until coated.

To serve, divide the curry between bowls. Scatter with coriander leaves and green chilli. Serve with the rice, lime wedges and naans, if you like.

NOTES

Alert editor

Vegan Butter Tofu Curry

450 g Tofu Firm or pressed
10 g Curry powder
10 g Ground cumin
10 g Ground tumeric
1 each Garlic clove or minced
1 each Fresh ginger (thumb-sized piece), or minced
400 ml Passata
1 tbsp Tomato paste
200 ml Coconut cream
 Salt and pepper
4 tbsp Cornflour
 Salt
 Vegetable oil
250 g Rice

For the curry, add 1 tbsp dairy-free butter to a frying pan or casserole and set over a medium-high heat.
Peel and chop the onion and add it to the pan with a pinch of salt. Fry for 3-4 minutes, stirring occasionally.

Add the spices and cook for 1 minute. Peel the garlic. Grate the garlic and ginger directly into the pan. Add the tomato purée and fry for 2 minutes.

Pour the passata into the pan, bring to the boil, then reduce to a simmer. Leave to bubble while making the puffs.
For the tofu puffs, pour a 1cm (½in) depth of oil into a second frying pan and set it over a high heat.

Pat the tofu dry with kitchen paper and tear it into bite-size chunks. Put the cornflour and salt into a sandwich bag or Tupperware container. Add the tofu and shake until the chunks are well dusted.

Carefully lower the tofu into the hot oil and cook until golden, crispy and puffed up, raising the heat if needed. Drain on the plate lined with kitchen paper.

Heat the rice pouches in the microwave according to the packet instructions. Slice the limes into wedges. Finely slice the green chilli.

Return to the curry and add the cream and the remaining tbsp of dairy-free butter to the pan. Season with salt and pepper. Tip the puffed tofu into the curry sauce and stir until coated.

To serve, divide the curry between bowls. Scatter with coriander leaves and green chilli. Serve with the rice, lime wedges and naans, if you like.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (250g)
Recipe Makes: 4 Servings

Calories: 546
Calories from Fat: 197 (36%)

Amt Per Serving		% DV

	Total Fat 21.9g	29 %
	Saturated Fat 15.4g	77 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 2.4g
Cholesterol 0mg		0 %
Sodium 75.9mg		3 %
Potassium 637.3mg		17 %
Total Carbohydrate 74g		22 %
	Dietary Fiber 3.9g	16 %
	Sugars, other 70g
Protein 15.2g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 546

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!