Imagine a culinary journey that combines the creamy richness of coconut milk, the protein-packed goodness of tofu and white beans, and the magical warmth of curry spices - all in one incredible dish! This tofu curry isn't just a meal; it's a flavor explosion that will transport your taste buds to the vibrant streets of India, while offering a completely plant-based experience that will satisfy even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 400g tofu, cubed
- 1 can white beans, drained
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 400ml coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Cube the tofu into bite-sized pieces, chop the onion, and mince the garlic cloves. Drain the white beans and set them aside.
- In a large skillet or saucepan, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes until it becomes translucent and soft.
- Add the minced garlic to the skillet and continue to sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
- Next, add the cubed tofu to the skillet. Gently stir to combine with the onion and garlic mixture, allowing the tofu to cook for about 5-7 minutes until it starts to brown slightly.
- Sprinkle the curry powder over the tofu and stir well to coat all the pieces evenly. Cook for another 1-2 minutes to let the spices release their flavors.
- Pour in the coconut milk and add the drained white beans. Stir to combine all the ingredients thoroughly.
- Season the curry with salt and pepper to taste. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and let it cook for about 15-20 minutes, stirring occasionally.
- Once the curry has thickened and the flavors have melded together, taste and adjust the seasoning if necessary. If you prefer a thinner consistency, you can add a little water or vegetable broth.
- Remove the skillet from heat and let it sit for a few minutes before serving. This allows the flavors to deepen further.
- Serve the tofu curry hot, garnished with fresh herbs if desired, alongside rice or naan for a complete meal. Enjoy!
Tips
- Press your tofu before cubing to remove excess moisture, ensuring a better texture and more flavor absorption.
- Toast the curry powder in the pan for 30 seconds before adding other ingredients to enhance its aromatic qualities.
- Use full-fat coconut milk for a richer, creamier curry sauce.
- Don't rush the simmering process - low and slow allows the flavors to develop and meld beautifully.
- For extra depth, consider adding a splash of lime juice or a sprinkle of fresh cilantro just before serving.
- If you prefer a spicier curry, add a pinch of red chili flakes or a diced fresh chili with the garlic.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 20g
Protein: 18g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 0mg
