Vegan Curry
Servings: 4 people
- 14 ounces (400 grams) firm tofu + 1 tbsp olive oil, 1 tsp salt, ½ tsp turmeric to season it
- 14 ounces (400 grams) cauliflower cut into florets
- 1 red bell pepper diced
- 2 tablespoons olive oil or avocado oil
- 1 large onion chopped
- 3 cloves garlic grated
- 1 teaspoon ginger grated
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- ½ teaspoon coriander (optional)
- ¼ teaspoon red pepper flakes or more to taste
- 1 teaspoon garam masala (optional)
- 2 cups (500 grams) vegetable broth
- 1 can (15-ounce) (400 grams) diced tomatoes
- 1 can (15-ounce) (400 grams) coconut milk
- 1 tablespoon brown sugar (optional)
- 1 teaspoon salt
- ¼ teaspoon black pepper
Serve it with
- 4 wedges lemon
- 1 handful cilantro chopped
- 1 - 2 cups basmati rice boiled
- 4 dollops non-dairy yogurt
BAKE TOFU AND CAULIFLOWER
- Preheat oven to 400°F or 200°C.Break 14 ounces firm tofu into bite-size pieces by pulling it apart with your hands. Cut 14 ounces cauliflower into florets.Add all to baking sheet. Toss with 1 tablespoon olive oil, 1 teaspoon salt, and ½ teaspoon turmeric.Bake for 30 minutes.
MAKE THE CURRY SAUCE
- Add 2 tablespoons olive oil and 1 large onion (chopped) to a large pan and fry for 3 minutes. Add 3 cloves garlic (grated) and 1 teaspoon ginger (grated) and fry one more minute.Add 2 teaspoons curry powder, 1 teaspoon cumin, 1 teaspoon turmeric, ½ teaspoon coriander, and ¼ teaspoon red pepper flakes and toast for 1 minute stirring continuously.
- Add 2 cups vegetable broth, 1 can (15-ounce) diced tomatoes, 1 can (15-ounce) coconut milk, 1 red bell pepper (diced), 1 tablespoon brown sugar, 1 teaspoon salt, and ¼ teaspoon black pepper.Simmer on medium-low heat for 15 minutes stirring often. Taste and adjust for salt and spices.
ADD TOFU AND CAULIFLOWER
- Add in baked tofu and cauliflower and 1 teaspoon garam masala. Add more veg broth if you like a thinner sauce.Simmer for 2 more minutes while stirring.
- Serve on boiled rice with a sprinkle of chopped cilantro, a squeeze of lemon juice, and a dollop of non-dairy yogurt.
Nutrition information is an estimate for 1 large serving of vegan curry out of 4 servings, without rice.
STORAGE
Make ahead: this vegan curry is an excellent recipe to make up to 3 days ahead because it keeps well in the fridge, and on the second day, it's even tastier as the flavors have time to meld.
Refrigerator: keep leftovers in an airtight container in the fridge for 3 to 4 days.
Freezer: let the curry cool down completely, transfer it to a freezer-friendly container, and freeze for up to three months. Thaw in the microwave or the fridge.
Reheat: in the microwave or a pot with a dash of water.
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