I fell in love with Indian food on our road trip through Slovakia and Czech Republic a few years ago. It was a time, when I was a vegetarian and I loveeeeeed anything with paneer. So much, I even started making my own at home. Since there were no good Indian restaurants in Slovenia, my love faded, but in Dubai it was on fire (literally, I had to avoid it in the last months of pregnancy to avoid getting contractions). When we found a place that served vegan Indian food, we stopped there when ever possible. Another relocation and here we are, in Luxembourg, in my large and bright kitchen and I’m making my own version of Tofu Curry (a vegan version of butter chicken).
A few tries and errors and now it’s ready to share. But first things first – I posted a recipe for homemade Garam Masala and vegan naan. I really recommend taking the time to make both, but if you’re in a hurry or just think it’s too much of a hustle, it’s perfectly fine to use store bought or to eat curry with rice. Now, about the Creamy Vegan Tofu Curry. It’s creamy, spicy, but not hot, rich in flavour and very satisfying. Also the crunchy roasted tofu adds a lovely texture. It was a bit too spicy for David though, so I took a few spoons of the sauce and mixed it with more tomato sauce (passata) and coconut milk. I added the baked tofu cubes and he loved it. He looked at us and started repeating and dipping his naan into the sauce. He is the cutest boy! Now you should skip to the recipe bellow, if you don’t like reading about adorable one year old babies.
A week ago David started walking. It was a long time coming, since he made his first steps in the beginning of December. And now he is awkwardly walking around the house, looking like a drunk person. We even started going on walks in the woods and he is fascinated with everything on the ground. Needless to say, we move about 2 meters in an hour. The dogs don’t appreciate it much, neither does my back. Also stairs are a huge hit. He can climb up in a millisecond, while I’m washing my hands. He’s like a superhuman when I’m not watching. But the most heartwarming thing in the past days is his voice calling me MAMI (that’s Slovenian for mommy). Not MA or MAM as he used too, but the whole word and it’s melting my heart. So life is good and busy and messy.
At least we always eat good. And if you try the recipe, leave me a comment bellow or on Instagram, tag a photo and share your creation.
- 400 g tofu
- ½ tsp garam masala
- ½ tsp smoked paprika
- ½ tsp turmeric
- ½ tsp salt
- 2 tsp ginger paste
- a pinch of garlic powder
- 2 tsp lemon juice
- 1½ tbsp tapioca flour (or other starch)
- 1½ tsp water
- 1 onion
- 3 cloves of garlic
- 2 cm ginger
- 2 tbsp coconut oil
- 2 bay leaves
- OPTIONAL: chilli flakes
- ½ tsp turmeric
- ½ tsp cayenne chilli powder
- 400 ml tomato sauce (passata)
- 250 ml coconut milk
- ½ tsp garam masala
- salt to taste
- Drain tofu and cut in cubes, set aside.
- Mix together the rest of ingredients. Marinade tofu in the paste for 15 minutes.
- Meanwhile heat the oven to 200°C, line a tray with parchment paper and after marinating, bake the tofu for 20 minutes, or until golden brown.
- While the tofu is marinating and later baking, start making the sauce.
- Peel the onion, garlic and ginger and roughly chop. Pulse them in a food processor to get a paste.
- Heat coconut oil in a large pan and fry the bay leaves and the optional chilli flakes. After a minute add the onion/garlic/ginger paste, turmeric and chilli powder. Fry until golden brown.
- Add the tomato sauce and cook until the sauce thickens. Stir frequently. This should take about 15 minutes.
- Now pour in the coconut milk and season with garam masala and more salt if needed. Cook until desired consistency. I like curries thick, so I cooked it for another 10 minutes.
- Add the baked tofu and garnish with fresh ginger. Served with naan or rice.
Yours truly, A.