Traditional Indian Curry
Emma Ben-David (78) from Ashkelon, Israel, switched to veganism several years ago, inspired by her daughter. She ‘veganised’ the traditional recipes from Indian and Iraqi cuisine and agreed to share with us all the secrets to a perfect Indian curry – and so we got this recipe for a traditional vegan Indian curry.
- 2 large potatoes cut into cubes
- ½ cup of olive oil
- 1 block of tofu
- Oil for frying
- 4 finely chopped onions
- 7 finely chopped garlic cloves
- 5 chopped tomatoes
- 100g tomato paste
- Half a bunch of finely chopped coriander
- Half a lemon
- ½ tablespoon of date syrup (or molasses)
- 15 fresh curry leaves (or substitute with half a teaspoon of curry powder)½ teaspoon of Hawaij
- 2 tablespoons paprika
- 1 tablespoon salt
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 1 ½ teaspoons turmeric
- 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, or 350 °F).
- Cut the tofu into cubes, mix with about half the seasoning and the rest of the olive oil, and let it marinate to soak up the flavor (this takes 30-60 minutes).
- 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 other spices, 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 5-15 minutes, stirring occasionally. The curry is ready to eat when the potatoes are tender and the sauce is thick.
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