This is a deliciously creamy curry that is naturally vegan but provides a good source of protein through tofu. It is easy to adapt and add different vegetables as you please.
Ingredients:
- 2 cups of frozen peas
- 1 tin of coconut milk
- 6 ounces of firm tofu
- 2 white onions
- 4 cloves of garlic
- 1-inch cube of ginger
- 5 medium tomatoes
- 1 teaspoon of cumin
- 1 teaspoon of garam masala
- ½ teaspoon of chili powder
- 4 cups of water
- 1 tablespoon of cooking oil
Instructions:
- Chop up the onions into crescent shapes and fry in ½ tbsp of oil on medium heat until lightly brown. Chop up the garlic and ginger into small pieces, and fry in a pan with cumin, garam masala, and chili powder.
- Chop up the tomatoes and add to the pan. Add the water and simmer for 10 minutes. Remove from the heat and blend until smooth.
- Cut up the tofu into small chunks and fry with the remainder of the oil until brown on each side.
- Add peas to your curry sauce and heat until cooked. Then add coconut milk and stir, before adding your tofu.
- Serve with rice or naan bread and add salt to taste.
