Vegan Tofu & Vegetable Curry (in Butter Chicken blend)
- Serves:
- 2-3
- Cooking Time:
- 20 minutes
- Cuisine:
- Indian
- Special Diets:
- Gluten free, Vegan
- Print Recipe:
- 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
- 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.
- 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.
0 Reviews Hide Reviews Show Reviews
- 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
- 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.
- 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.
Related Products
Chicken Panang Curry
500 grams chicken breast or thigh fillets, diced (substitute with beef or pork) 400 ml coconut cream (or 140 ml cream and 260 ml milk) 2 tablespoon cooking oil 1½ tablespoon Spice Zen...
Vegan Panang Curry
500 grams vegetables of your choice (red capsicum, beans and carrots), diced 100 grams fried or hard Tofu, cubed 400 ml coconut cream (or 140 ml cream and 260 ml milk) 2 tablespoon cooking...
Thai Mussaman Chicken Curry
750 grams chicken legs & thigh fillets 500 ml coconut milk (or 140ml coconut cream & 270ml coconut milk) 100 grams fried Tofu, sliced (optional) 3 tablespoon rice bran oil 3...
Butter Chicken Spice Blend
Tantalisingly rich, sweet and savoury, butter chicken is the quintessential Indian curry. Originating in northern India’s Punjab region, butter chicken is traditionally made with marinated...
Vegan Thai Mussaman Curry
500 grams chopped vegetables (eggplant, capsicum, green beans or any other vegetable of your choice) 300 ml coconut cream 100 grams fried Tofu, sliced 2 tablespoon rice bran oil 1½...
Customers Also Viewed
Butter Chicken
Marinade 450 grams boneless chicken, diced into 1.5-inch pieces 1 tablespoon Lemon juice 1 teaspoon Spice Zen Butter Chicken Spice Blend ½ cup yoghurt (optional lactose free...
Butter Chicken Spice Blend
Tantalisingly rich, sweet and savoury, butter chicken is the quintessential Indian curry. Originating in northern India’s Punjab region, butter chicken is traditionally made with marinated...
Vegetable Korma
500 grams mixed vegetables of your choice, cubed (potatoes, red capsicum, beans, carrots, cauliflower, pumpkin, zucchini, peas) 1 tablespoon Spice Zen Korma spice blend (adjust to taste) 2...
Paneer Makhni (or Tofu)
500 grams Paneer, cubed (or 500 grams fresh firm Tofu for Vegan option) 1 tablespoon Spice Zen Butter Chicken Spice Blend 1 medium onion, pureed 1 teaspoon ginger paste 1 teaspoon garlic...
Spiced Chickpea Potato
250 grams (1 cup) Chickpeas soaked 6 hours or overnight (equivalent to 2 cups cooked chickpeas from a can) 400 grams potatoes (or 3 small potatoes) cut into 1 cm cube 3-4 tomatoes finely...
Sambar
1 cup Split Pigeon Pea (also called Toor or Arhar) lentil 1 medium onion, finely chopped 1 teaspoon Ginger paste (optional substitute with ½ tsp Spice Zen Fresh Ground Dried Ginger) 1...
Thai Mussaman Chicken Curry
750 grams chicken legs & thigh fillets 500 ml coconut milk (or 140ml coconut cream & 270ml coconut milk) 100 grams fried Tofu, sliced (optional) 3 tablespoon rice bran oil 3...
Vegan Thai Mussaman Curry
500 grams chopped vegetables (eggplant, capsicum, green beans or any other vegetable of your choice) 300 ml coconut cream 100 grams fried Tofu, sliced 2 tablespoon rice bran oil 1½...
Chickpea & Lentil Spice Blend
A healthy, heart-warming intricate mixture of curry spices with an earthy, tart, tangy, spicy and fragrant finish, our Chickpea & Lentil Blend consists of 18 organic spices, all individually...
Tandoori Chicken
500 grams boneless chicken, diced into 4 cm pieces 1 tablespoon Lemon juice 1-2 teaspoon Spice Zen Butter Chicken Spice Blend ½ cup natural plain yoghurt (optional lactose free yoghurt)...
Vegetarian Jambalaya
1 large onion, sliced 1 red capsicum, sliced 2 celery stalks, sliced 1 zucchini, sliced 1 tablespoon Spice Zen Cajun Seasoning 2 tablespoon olive oil 1¼ cups long grain white rice 4...
Korma Spice Blend
Divine, rich, creamy and fragrant, Korma is a traditional Indian dish for the royalty, originating from the royal courts of the Mughals in the Indian subcontinent. Korma is a meat or vegetable...
