Traditional Indian Curry
What could be more comforting than a big bowl of hot curry served on a nice bed of aromatic basmati rice? Indulge in our veganized traditional recipe that makes for a perfect Indian curry. It’s full of flavor, rich, and inviting – and it will make your kitchen smell delicious for hours!
- 2 large potatoes, cut into cubes
- ½ cup of olive oil (or 65 g)
- 1 block of tofu
- Oil for frying
- 4 finely chopped onions
- 7 finely chopped garlic cloves
- 5 chopped tomatoes
- 100 g tomato paste
- Half a bunch of coriander, finely chopped
- Half a lemon
- ½ tbsp of date syrup (or molasses)
- 15 fresh or dried curry leaves
- ½ tsp of Hawaij (spice blend of cumin, black pepper, cardamom, coriander, turmeric, cinnamon, ginger, and cloves)
- 2 tbsp paprika
- 1 tbsp salt
- 1 tsp cumin
- 1 tsp black pepper
- 1½ tsp turmeric
- Mix all the seasoning ingredients together.
- Cut the tofu into cubes, mix with about half the seasoning, and the rest of the olive oil, and leave it to marinade (this takes 30-60 minutes).
- Brush the cubed potatoes with about half of the olive oil, and bake until they are semi-tender (about 20 minutes at a medium heat – 180°C/350°F/gas mark 4).
- After your tofu has marinated, fry the onion until golden brown. When the onion is almost ready, add the garlic to the pan and stir.
- Add the tofu and fry for a minute.
- Add the tomatoes, tomato paste, and the rest of your seasoning, and stir.
- Add the potatoes.
- Add about half a cup of water and cook for 15 minutes, stirring occasionally.
- Squeeze half a lemon into the pan, and add half a tablespoon of date syrup.
- Cook for another 5 to 15 minutes, stirring occasionally. The curry is ready to eat when the potatoes are tender and the sauce is thick. Remove the curry leaves before serving.
Keywords: curry, lunch, dinner, tofu, main dish
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