• Vegan (dairy-free, no eggs). • Gluten-free. • Ready in 30 minutes. • Healthy and delicious. • High in plant-based protein. • Pantry staple ingredients.
– 1 block (454g) tofu – ½ tsp garlic powder – ½ tsp garam masala – 2 tsp cornstarch – 1 tbsp oil – 2 tsp coconut oil – 1 yellow onion – 3 cloves garlic, minced – 1 tbsp grated fresh ginger – 2 carrot – 3 roma tomatoes – 1 tsp ground cumin – 1 tsp turmeric – ½ tsp ground coriander – ½ red pepper flakes – 1 400ml can coconut milk – 1 ½ cup cups frozen green peas – 4 cups spinach
Toss the tofu cubes with the spices and cornstarch.
Heat 1 tbsp oil in a pan and cook the tofu for 6-8 minutes, flipping occasionally until browned on all sides.
In the same pan, heat 2 tsp oil and add the onion. Cook for 4-6 minutes, stirring occasionally.
Add the tomatoes, carrot, ginger, garlic, cumin, coriander, turmeric and cayenne and a pinch of salt. Cook for 3-5 minutes until the tomatoes and carrot start to soften.
Add the coconut milk and 1/2 cup water. Bring to a simmer then reduce heat to medium-low and simmer gently about 10 minutes until the carrots are cooked al dente.
Add the green peas, tofu and spinach. Mix and cook a few more minutes until the spinach wilts and is mixed in.
Serve your curry over basmati rice, brown rice or quinoa to soak up the coconut curry sauce.
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