Tofu Bell Pepper Curry – a vegan curry made with tofu and bell pepper. Pairs well with naan, roti and rice.
Tofu is a versatile ingredient in Indian cooking, especially in vegetarian and vegan dishes. Press to remove excess water from the Tofu, this helps tofu absorb flavors better and prevents it from becoming too watery during cooking.
The pressed tofu can be pretty much used like Paneer in any recipe.
Vegan Tofu Bell Pepper Curry:
Tofu Bell Pepper Curry
A vegan curry made with tofu and bell pepper. Pairs well with naan, roti and rice.
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Servings: 4
Ingredients
- 8 oz firm tofu
- 1 large green bell pepper
- 2 large tomato
- 1 small onion
- 2 teapsoons ginger, grated
- 2 large garlic cloves, grated
- ½ teaspoon garam masala
- ½ teaspoon coriander powder
- ¼ teaspoon turmeric powder
- ¾ teaspoon red chili powder
- ¼ teaspoon kasoori meethi (dry fenugreek leaves)
- 8 whole cashews
- 1 cup
- 1 tablespoons oil
- salt to taste
- 1-2 teaspoon lemon juice
- ¼ teaspoon sugar
- 1 ½ tablespoon coriander leaves
Instructions
Prepping tofu
- In a non stick pan, add ½ tablespoon of oil and sauté the tofu until light golden color on both sides. Remove and set a side.
- Press tofu between the paper towels to remove the excess moisture. Season the tofu with some salt and red chili powder. Set a side for ten minutes.
To Grind
- Soak cashew in a quarter cup of warm water.
- In a blender add onion, tomato, ginger and garlic. grind to a smooth paste. Remove.
- In the same blender add the cashew and the soaked water and grind to a smooth paste. Set a side.
Sauteeing
- In a pan, add 1 teaspoon of oil and saute the bell pepper. Remove and set a side.
- Heat the rest of the oil in a pan. Add the ground onion-tomato mixture and sauté for about five to ten minutes till raw smell of the onion goes away.
- Now add the turmeric powder, coriander powder, red chili powder and garam masala to the onion mixture. Saute till the oil starts leaving the pan and the water content is completely absorbed.
- Add the cashew paste and cook for another three minutes.
- Add a cup of water and necessary salt. Bring it to a simmer and taste the curry and adjust accordingly.
- Finally add the kasoori methi, garam masala, sugar, tofu and bell pepper. Stir gently, reduce the heat and simmer for five minutes.
- Add some lemon juice and garnish with fresh coriander leaves.
- Serve over rice or Indian flat bread (nan / roti).
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ekdog
Lovely! This is definitely a keeper! I didn’t have any kasoori methi and I substituted mixed nuts for the cashews, but it was still delicious. I’m going to get the things I’m missing and try it again.
Priya Suresh
Omg, very delicious curry..Hard to resist, can have happily with some rotis.
Sony P
Lovely vibrant color……. Yummy!!
Sathya Priya
loved the colorful tofu curry …
Shweta Agrawal
love tofu and this curry looks so spicy and flavoursome. Will love to have with rice:)