Indian tofu curry

Under 15 minutes mild Indian tofu curry is perfect for all weeknight dinners. This easy vegan, gluten-free, dorm -friendly is perfect with flatbreads, sourdough loaf or steamed rice.

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Prep Time 10

Cook Time 10

Servings people

Ingredients

tofu and veggies

250 grams tofu firm tofu is used in the recipe.
1 medium zucchini
1 small carrot

Spices

1 inch fresh ginger root
1 small green chilli
3-4 cloves garlic
2 pods green cardamom powder
6-10 Black pepper
1/2 tsp turmeric powder
salt to taste
1/2 tsp cumin powder

To cook the curry

1 tbsp cooking oil
2 tbsp peanut butter
1/2 cup warm water
coconut milk

Instructions

Dice the tofu.
Dice the vegetables and set it aside.
Pound together ginger, black pepper, cardamom, chillies and garlic.
Into the saucepan add oil and saute the pounded masala.
Now add the veggies and tofu and mix well.
Mix the peanut butter with warm water and set it aside.
Once the veggies are sauteed, add the peanut butter mix.
Add the salt, turmeric powder and cumin and mix well.
Add the coconut milk and bring the curry to a slow boil.
Cook the curry till the veggies are fork tender.
Once boiled the curry is ready to be served.