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Vegan Butter Curry
This Vegan Butter Curry is luscious and creamy, with a mildly spiced tomato gravy and crispy chunks of Tandoori Tofu
Serves - 4 Heat 0 (1-5)
Rating - 5 (1-5)
Prep Time 20 Minutes Cooking Time 30 Minutes
500 Gram Pressed Tofu
3 Tablespoon Active Yeast
1 Tablespoon Vegetable Broth Powder
1 Tablespoon Tandoori Spice
1 Teaspoon Cornstarch
2 Tablespoon Water
1 Tablespoon Lemon Juice
1 Onion
1 Kg Chopped Tomatoes
5 Grated Garlic, grated
1 Tablespoon Grated Ginger, grated
2 Tablespoon Fenugreek Leaves, crushed
1 Tablespoon Garam Masala
1 Tablespoon Tandoori Spice
1 Teaspoon Cardamom
1 Teaspoon Turmeric
1 Teaspoon Salt
¼ Teaspoon Nutmeg, grated
1 Tablespoon Lemon Juice
1 Tablespoon Maple Syrup
2 Tablespoon Cashew Butter
15 Kg Coconut Milk
Coriander Leaves
Preheat the oven to 400F or 200C
If you are not using super firm tofu you should now press the tofu for 20 minutes
In a large mixing bowl, mix together the tandoori paste ingredients until you get a thick paste
Break the tofu into jagged, thumb-sized chunks over the paste bowl and fold in until well mixed
Now carefully place the tofu chunks onto a lined baking sheet
Place the baking sheet in the oven and bake for 30 minutes, or until the tofu is crispy and browned
While the tofu is cooking dice the onion and add to a skillet with a pinch of salt over medium-high
Cook for 4 to 6 minutes, or until the onion is aromatic and starts to go translucent
Add the grated garlic, ginger and the sauce spices to the skillet
Stir to combine and cook for about one minute
Onions and spices in a skillet. Tomato chunks in a can
Now add the tomatoes to the skillet and stir to combine
Remove the skillet from the heat
Add the contents of the skillet, cashew butter, maple syrup, and lemon juice to a high-speed blender
Return the contents of the blender to the skillet
Turn the heat to medium and add the coconut milk and gently stir to combine
Simmer the sauce for 10 to 15 minutes, or until it reaches a thick, gravy-like consistency
When the tofu is baked add it to the sauce and gently fold the tofu chunks into the sauce
Garnish with fresh cilantro
Serve right away with basmati or jasmine rice