Vegan Tofu & Vegetable Curry (with Butter Chicken blend) - Recipe
- 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.
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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
- 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.
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