Indian coconut tofu curry (Instant Pot or stovetop)
This is a vegan version of paneer butter masala. The curry gets its creaminess from coconut milk, and tofu provides protein, but has the texture of the Indian cheese paneer. I like to add some cauliflower, chickpeas, or spinach for extra nutrition, but if you prefer, you could add another block of tofu instead.
This is an adaptation from my all-time favorite, easy chicken curry recipe. If you eat meat, check this one out!
Coconut Tofu Curry
1 T coconut oil or butter
1 onion, roughly diced
1.5 T minced garlic
1 t minced ginger (optional)
I bunch cilantro (stems and leaves separated and chopped. Cook chopped stems in the slow cooker to flavor the dish; reserve chopped leaves for garnish.)
Curry powder to taste (or use my recipe): 1 heaping T cumin seeds (or 1 T ground cumin), 1 t salt, 1 t coriander, 1 t smoked paprika, 1/2 t cayenne pepper (I like it spicy), 1/2 t turmeric, 1/2 t coarsely ground black pepper, 1/4 t cinnamon, 1/4 t cardamom, 1/4 t fenugreek leaves or ground fenugreek seeds (optional))
1 block extra firm tofu, diced into bite-sized pieces
1 15 oz can crushed tomatoes
1 14 oz can full-fat or light coconut milk. Full-fat will yeild a very rich sauce, while light will thinner
8-12 oz cauliflower florets, 1 15 oz can chickpeas, or 8 oz fresh or frozen spinach
1/2 cup pumpkin puree, or to taste (optional--to thicken)
1 T lemon juice (optional--brightens up flavors)
Stovetop instructions:
Saute onion, garlic, ginger, and cilantro stems, if using, in butter or oil until softened, about 5 minutes. Add spices, and saute another minute. Add remaining ingredients except spinach and lemon juice if using and simmer for 20 minutes. If using, add spinach and lemon juice when finished cooking. Garnish with cilantro.
Instant Pot instructions:
Saute onion, garlic, ginger, and cilantro stems, if using, in butter or oil until softened, about 5 minutes. Add spices, and saute another minute. Add remaining ingredients except pumpkin, spinach, and lemon juice, seal lid, and set on high pressure manual for 8 minutes; quick release when finished. Add pumpkin if needed and spinach and lemon juice if using. Garnish with cilantro.
Serve with chickpea flour flatbread (chilla), cauliflower rice, or basmati.
This is an adaptation from my all-time favorite, easy chicken curry recipe. If you eat meat, check this one out!
Coconut Tofu Curry
1 T coconut oil or butter
1 onion, roughly diced
1.5 T minced garlic
1 t minced ginger (optional)
I bunch cilantro (stems and leaves separated and chopped. Cook chopped stems in the slow cooker to flavor the dish; reserve chopped leaves for garnish.)
Curry powder to taste (or use my recipe): 1 heaping T cumin seeds (or 1 T ground cumin), 1 t salt, 1 t coriander, 1 t smoked paprika, 1/2 t cayenne pepper (I like it spicy), 1/2 t turmeric, 1/2 t coarsely ground black pepper, 1/4 t cinnamon, 1/4 t cardamom, 1/4 t fenugreek leaves or ground fenugreek seeds (optional))
1 block extra firm tofu, diced into bite-sized pieces
1 15 oz can crushed tomatoes
1 14 oz can full-fat or light coconut milk. Full-fat will yeild a very rich sauce, while light will thinner
8-12 oz cauliflower florets, 1 15 oz can chickpeas, or 8 oz fresh or frozen spinach
1/2 cup pumpkin puree, or to taste (optional--to thicken)
1 T lemon juice (optional--brightens up flavors)
Stovetop instructions:
Saute onion, garlic, ginger, and cilantro stems, if using, in butter or oil until softened, about 5 minutes. Add spices, and saute another minute. Add remaining ingredients except spinach and lemon juice if using and simmer for 20 minutes. If using, add spinach and lemon juice when finished cooking. Garnish with cilantro.
Instant Pot instructions:
Saute onion, garlic, ginger, and cilantro stems, if using, in butter or oil until softened, about 5 minutes. Add spices, and saute another minute. Add remaining ingredients except pumpkin, spinach, and lemon juice, seal lid, and set on high pressure manual for 8 minutes; quick release when finished. Add pumpkin if needed and spinach and lemon juice if using. Garnish with cilantro.
Serve with chickpea flour flatbread (chilla), cauliflower rice, or basmati.
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