SpiceTheWorld
Vegan Butter Curry
This Vegan Butter Curry is luscious and creamy, with a mildly spiced tomato gravy and crispy chunks of Tandoori Tofu
Serves 4 (Estimated) Rating 5/5
Prep Time 20 Minutes Cooking Time 30 Minutes
| Ingredients |
| 500 g Pressed Tofu, cut into bite sized cubes |
| 3 tbsp Active Yeast |
| 1 tbsp Vegetable Broth Powder |
| 1 tbsp Tandoori Spice |
| 1 tsp Cornstarch |
| 2 tbsp Water |
| 1 tbsp Lemon Juice |
| 1 Onion |
| 1 kg Chopped Tomatoes |
| 5 Grated Garlic, grated |
| 1 tbsp Ginger, finely chopped |
| 2 tbsp Fenugreek Leaves, crushed |
| 1 tbsp Garam Masala |
| 1 tbsp Tandoori Spice |
| 1 tsp Cardamom |
| 1 tsp Turmeric |
| 1 tsp Salt |
| ¼ tsp Nutmeg, grated |
| 1 tbsp Lemon Juice |
| 1 tbsp Maple Syrup |
| 2 tbsp Cashew Butter |
| 15 kg Coconut Milk |
| Coriander Leaves |
| Method |
| Preheat the oven to 400F or 200C. |
| If you are not using super firm tofu you should now press the tofu for 20 minutes. |
| In a large mixing bowl, mix together the tandoori paste ingredients until you get a thick paste. |
| Fold in the tofu until well mixed. |
| Now carefully place the tofu chunks onto a lined baking sheet. |
| Place the baking sheet in the oven and bake for 30 minutes, or until the tofu is crispy and browned. |
| While the tofu is cooking dice the onion and add to a skillet with a pinch of salt over medium-high. |
| Cook for 4 to 6 minutes, or until the onion is aromatic and starts to go translucent. |
| Add the grated garlic, ginger, and the sauce spices to the skillet. |
| Stir to combine and cook for about one minute. |
| Onions and spices in a skillet. Tomato chunks in a can. |
| Now add the tomatoes to the skillet and stir to combine. |
| Remove the skillet from the heat. |
| Add the contents of the skillet, cashew butter, maple syrup, and lemon juice to a high-speed blender. |
| Return the contents of the blender to the skillet. |
| Turn the heat to medium and add the coconut milk and gently stir to combine. |
| Simmer the sauce for 10 to 15 minutes, or until it reaches a thick, gravy-like consistency. |
| When the tofu is baked add it to the sauce and gently fold the tofu chunks into the sauce. |
| Garnish with fresh cilantro. |
| Serve right away with basmati or jasmine rice. |