Hot Tofu Curry (Vegan)

Submitted by DitaVT

"This curry has a nice thick sauce, and using red and green peppers gives it extra color. It can be served with either wholemeal chapatis or plain boiled rice. Adapted from a recipe for chicken in the "Hot & Spicy Kitchen Handbook.""

 

• Ready In: 40mins
• Ingredients: 17
• Serves: 4

ingredients

• 29.58 ml corn oil or 29.58 ml vegetable oil
• 1.23 ml fenugreek seeds
• 1.23 ml onion seeds
• 2 onions, chopped
• 2.46 ml garlic, pulp
• 2.46 ml ginger, pulp
• 4.92 ml ground coriander
• 4.92 ml chili powder
• 4.92 ml salt
• 414.03 ml canned tomatoes
• 29.58 ml lemon juice
• 709.77-946.36 ml firm tofu (cubed)
• 29.58 ml chopped coriander
• 3 fresh green chilies, chopped
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• fresh coriander sprig

directions

1. In a medium pan, heat the oil and fry the fenugreek and onion seeds until they turn a shade darker. Add the chopped onions, garlic and ginger, and cook for about 5 minutes, until the onions turn golden brown. Turn the heat to very low.
2. Meanwhile, in a separate bowl, mix together the ground coriander, chili powder, salt, canned tomatoes, and lemon juice.
3. Pour this mixture into the pan and turn the the heat up to medium. Stir-fry fro about 3 minutes.
4. Add the tofu pieces and stir-fry for about 5-7 minutes.
5. Add the fresh coriander, green chillies and the red and green bell peppers. Lower the heat, cover the pan and simmer for about 10 minutes until the tofu is cooked.
6. serve hot, garnished with fresh coriander sprigs.

Reviews

[magpie diner]

Tasty dish, spices are nice altho I did cut back the "heat" quite a bit. This was certainly an easy dish to prepare, I found it really benefited from being allowed to simmer for an extra 30 minutes or so. I think next time I'd brown up the tofu first, or maybe use some pre-marinated. thanks DitaVT!