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Vegan Tofu and Vegetable Curry
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Vegan Tofu & Vegetable Curry (in Butter Chicken blend)

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$0.00
Serves:
2-3
Cooking Time:
20 minutes
Cuisine:
Indian
Special Diets:
Gluten free, Vegan
Print Recipe:
To print or download recipe name, ingredients and cooking method
  • ½ cup broccoli florets
  • ½ cup chopped green beans
  • 1 red capsicum, cubed
  • 1 pack fresh firm tofu
  • 1 tablespoon Spice Zen Butter Chicken Spice Blend
  • 1 medium onion, pureed
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • ½ cup tomato puree or passata
  • ½ cup water
  • 1 tablespoon coconut sugar
  • ½ cup coconut cream
  • 3 tablespoon cooking oil of your choice
  • Fresh coriander, chopped to garnish
  • Salt to taste

 

 

  1. Heat a heavy base pan over medium heat with 2 tablespoon oil. Add the pureed onion, ginger and garlic paste and sauté for 2 minutes. Add 1 tablespoon Spice Zen Butter Chicken Spice Blend and sauté. Add the tomato puree, salt and water. Bring the mixture to a boil. Reduce the heat and simmer for 10 minutes. Add coconut sugar and stir.
  2. Stir fry the vegetables and tofu in a separate pan with 1 tablespoon oil till the vegetables are just tender (about 5 minutes). Add the stir fried tofu and vegetables to the sauce. Reduce the heat and simmer for 2-3 minutes and mix the coconut cream. Garnish with chopped coriander. Serve hot with naan or rice.

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  • ½ cup broccoli florets
  • ½ cup chopped green beans
  • 1 red capsicum, cubed
  • 1 pack fresh firm tofu
  • 1 tablespoon Spice Zen Butter Chicken Spice Blend
  • 1 medium onion, pureed
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • ½ cup tomato puree or passata
  • ½ cup water
  • 1 tablespoon coconut sugar
  • ½ cup coconut cream
  • 3 tablespoon cooking oil of your choice
  • Fresh coriander, chopped to garnish
  • Salt to taste

 

 

  1. Heat a heavy base pan over medium heat with 2 tablespoon oil. Add the pureed onion, ginger and garlic paste and sauté for 2 minutes. Add 1 tablespoon Spice Zen Butter Chicken Spice Blend and sauté. Add the tomato puree, salt and water. Bring the mixture to a boil. Reduce the heat and simmer for 10 minutes. Add coconut sugar and stir.
  2. Stir fry the vegetables and tofu in a separate pan with 1 tablespoon oil till the vegetables are just tender (about 5 minutes). Add the stir fried tofu and vegetables to the sauce. Reduce the heat and simmer for 2-3 minutes and mix the coconut cream. Garnish with chopped coriander. Serve hot with naan or rice.
Mail me to send Recipes: info@spicezen.com.au

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