There is something about Indian food that I find extremely comforting. Just having a big pot of warm curry with rice and some naan makes me pretty happy, especially on these colder days. We have had about a week of winter with snow & colder temperatures here in Germany, but it has gone back to fall now with about 8°C and rain.
This rich & creamy curry was pretty easy to make and tasted awesome with brown rice. I also made some mango lassi and garlic naan with it. You can find the recipe for the garlic naan here.
Ingredients:
- 1 cup brown rice (uncooked)
- 1 block tofu (about 400 g/ 14 oz) (leave out for gluten-free option)
- 1 cup frozen peas
- 2 cans diced tomatoes (no salt added)
- 1 onion
- 4 garlic cloves
- 0.25 cup (60 ml) coconut milk
Spices:
- 3 tbsp garam masala powder
- 3 tbsp cornstarch
- 2 tbsp red chili powder
- 1 tbsp minced ginger
- 2 tsp turmeric powder
- 2 tbsp oil
- salt
Instructions:
- Cook rice according to package instructions.
- Drain tofu and cut into cubes. Toss in a mixture of corn starch, 1 tbsp garam masala, 1 tsp turmeric powder & 1 tbsp red chili powder.
- Chop onion, mince garlic & ginger. Heat 1 tbsp oil in a skillet and add onion, garlic & ginger.
- Stir and sauteé onion for about 4 minutes until it starts to brown and add 2 tbsp garam masala, 1 tsp turmeric powder & 1 tbsp red chili powder.
- Cook for another minute, then add tomatoes.
- Cook for about 5 minutes while stirring occasionally, then add frozen peas and let simmer for another 2 minutes. Turn the heat to low and let simmer.
- Heat 1 tbsp oil in another skillet. Fry tofu cubes for a few minutes until all sides are browned evenly.
- Then add tofu to the tomato puree and let simmer. Add coconut milk and let simmer until heated thoroughly. Salt to taste.

Vegan Tofu Tikka Masala
2015-12-03 12:11:02

Comforting, creamy Indian curry with tofu & peas.
Ingredients
- 1 cup brown rice (uncooked)
- 1 block tofu (about 400 g/ 14 oz.)
- 1 cup frozen peas
- 2 cans diced tomatoes (no salt added)
- 1 onion
- 4 garlic cloves
- 0.25 cup (60 ml) coconut milk
Spices
- 3 tbsp garam masala powder
- 3 tbsp cornstarch
- 2 tbsp red chili powder
- 1 tbsp minced ginger
- 2 tsp turmeric powder
- 2 tbsp oil
- salt
Instructions
- Cook rice according to package instructions.
- Drain tofu and cut into cubes. Toss in a mixture of corn starch, 1 tbsp garam masala, 1 tsp turmeric powder & 1 tbsp red chili powder.
- Chop onion, mince garlic & ginger. Heat 1 tbsp oil in a skillet and add onion, garlic & ginger.
- Stir and sauteé onion for about 4 minutes until it starts to brown and add 2 tbsp garam masala, 1 tsp turmeric powder & 1 tbsp red chili powder.
- Cook for another minute, then add tomatoes.
- Cook for about 5 minutes while stirring occasionally, then add frozen peas and let simmer for another 2 minutes. Turn the heat to low and let simmer.
- Heat 1 tbsp oil in another skillet. Fry tofu cubes for a few minutes until all sides are browned evenly.
- Then add tofu to the tomato puree and let simmer. Add coconut milk and let simmer until heated thoroughly. Salt to taste.
Notes
- Best served with naan & mango lassi 🙂
Adapted from Food, Pleasure and Health
Adapted from Food, Pleasure and Health
Our Vegan Revolution https://www.ourveganrevolution.com/
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Zutaten:
- 1 Tasse Naturreis (ungekocht)
- 1 Block Tofu (etwa 400 g) (bei glutenfreier Version weglassen)
- 1 Tasse gefrorene Erbsen
- 2 Dosen passierte Tomaten
- 1 Zwiebel
- 4 Knoblauchzehen
- 60 ml Kokosmilch
Gewürze:
- 3 EL Garam Masala Pulver
- 3 EL Maisstärke
- 2 EL Chilipulver
- 1 EL Ingwer
- 2 TL Kurkuma
- 2 EL Öl
- Salz
Zubereitung:
- Reis nach Packungsanweisung kochen.
- Tofu abgießen und würfeln. Die Würfel in einem Mix aus Maisstärke, 1 EL Garam Masala, 1 TL Kurkuma & 1 EL Chilipulver wälzen.
- Zwiebel hacken, Knoblauch & Ingwer fein hacken. 1 EL Öl in einer Pfanne erhitzen und Zwiebel, Knoblauch & Ingwer hinzugeben.
- Etwa 4 Minuten rühren, bis Zwiebel glasig wird. Dann 2 EL Garam Masala, 1 TL Kurkuma und 1 EL Chilipulver hinzufügen.
- Eine Minute anbraten, dann Tomaten hinzugeben.
- Etwa 5 Minuten bei gelegentlichem Rühren köcheln lassen. Gefrorene Erbsen hinzufügen und weitere 2 Minuten köcheln lassen. Hitze auf die niedrigste Stufe stellen und weiter köcheln lassen.
- 1 EL Öl in einer zweiten Pfanne erwärmen. Tofu darin von allen Seiten leicht anbraten.
- Tofu zum Tomatenpüree geben, Kokosmilch hinzufügen und köcheln lassen, bis alles gut erwärmt ist.