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:

1. Cook rice according to package instructions.
2. 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.
3. Chop onion, mince garlic & ginger. Heat 1 tbsp oil in a skillet and add onion, garlic & ginger.
4. 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.
5. Cook for another minute, then add tomatoes.
6. 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.
7. Heat 1 tbsp oil in another skillet. Fry tofu cubes for a few minutes until all sides are browned evenly.
8. 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.

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Ingredients

1. 1 cup brown rice (uncooked)
2. 1 block tofu (about 400 g/ 14 oz.)
3. 1 cup frozen peas
4. 2 cans diced tomatoes (no salt added)
5. 1 onion
6. 4 garlic cloves
7. 0.25 cup (60 ml) coconut milk

Spices

1. 3 tbsp garam masala powder
2. 3 tbsp cornstarch
3. 2 tbsp red chili powder
4. 1 tbsp minced ginger
5. 2 tsp turmeric powder
6. 2 tbsp oil
7. salt

Instructions

1. Cook rice according to package instructions.
2. 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.
3. Chop onion, mince garlic & ginger. Heat 1 tbsp oil in a skillet and add onion, garlic & ginger.
4. 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.
5. Cook for another minute, then add tomatoes.
6. 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.
7. Heat 1 tbsp oil in another skillet. Fry tofu cubes for a few minutes until all sides are browned evenly.
8. Then add tofu to the tomato puree and let simmer. Add coconut milk and let simmer until heated thoroughly. Salt to taste.

Notes

1. Best served with naan & mango lassi 🙂

By Nadine // Our Vegan Revolution

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:

1. Reis nach Packungsanweisung kochen.
2. Tofu abgießen und würfeln. Die Würfel in einem Mix aus Maisstärke, 1 EL Garam Masala, 1 TL Kurkuma & 1 EL Chilipulver wälzen.
3. Zwiebel hacken, Knoblauch & Ingwer fein hacken. 1 EL Öl in einer Pfanne erhitzen und Zwiebel, Knoblauch & Ingwer hinzugeben.
4. Etwa 4 Minuten rühren, bis Zwiebel glasig wird. Dann 2 EL Garam Masala, 1 TL Kurkuma und 1 EL Chilipulver hinzufügen.
5. Eine Minute anbraten, dann Tomaten hinzugeben.
6. 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.
7. 1 EL Öl in einer zweiten Pfanne erwärmen. Tofu darin von allen Seiten leicht anbraten.
8. Tofu zum Tomatenpüree geben, Kokosmilch hinzufügen und köcheln lassen, bis alles gut erwärmt ist.