Traditional Indian Curry



Traditional Indian Curry
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Traditional Indian Curry

Traditional Indian Curry

  • Author: Emma Ben-David from Ashkelon, Israel
  • Active Time: 45 min
  • Total Time: 1 hr 45 min
  • Yield: 4 servings 1x
  • Category: Main dish
  • Cuisine: Indian


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


  1. Mix all the seasoning ingredients together.
  2. 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).
  3. 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).
  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.
  5. Add the tofu and fry for a minute.
  6. Add the tomatoes, tomato paste, and the rest of your seasoning, and stir.
  7. Add the potatoes.
  8. Add about half a cup of water and cook for 15 minutes, stirring occasionally.
  9. Squeeze half a lemon into the pan, and add half a tablespoon of date syrup.
  10. 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

For more recipes and tips from experienced mentors and certified dietitians, join Challenge 22 for free!

More like this:

Biscoff Cookie Cheesecake

A smooth and decadent no-bake cheesecake made with Lotus Biscoff cookie butter. Simple, just 5 ingredients, no cashews, naturally vegan — and absolutely delicious!

Crunchy Homemade Falafel

Delicious, crunchy falafels that make a herby plant-based snack that’s full of the iron and fiber of chickpeas.

We love to serve them in a pita bread with hummus, salad, pickles, cabbage, and a drizzle of tahini. Try with salsa for an extra kick!

Herby Miso Bean Stew

Hearty bean stew with a herbed, umami sauce that will have everyone coming back for more! Make this satisfying one-pot meal to enjoy all the benefits of beans, and add any veggies you have on-hand to make a delicious, fully adaptable vegan meal.