Description
A flavorful and rich tofu coconut curry that’s perfect over basmati rice or with naan.
Ingredients
Scale
- 2 x 14-ounce blocks firm or extra firm tofu
- 2 teaspoons garam masala
- 1–2 tablespoons coconut oil, melted
- 1/2 teaspoon salt
- 2 teaspoons coconut oil, or ghee
- 1/2 cup shallot, chopped small
- 2 tablespoons garlic, minced
- 1 tablespoon ginger, grated or minced
- 1 serrano chili, chopped (optional)
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 teaspoon paprika (or 1/2 teaspoon Kashmiri chili powder or 1/4 teaspoon cayenne for spicier)
- 1 teaspoon salt (more to taste)
- 1 tablespoon tomato paste
- 1/2 cup vegetable broth (or chicken stock)
- 3/4 cup crushed tomatoes, canned or fresh chopped tomatoes (and juices)
- 1 teaspoon dried fenugreek leaves (optional, but elevates)
- 14-ounce can coconut milk
- Fresh lemon juice to taste
Instructions
- Drain tofu and pat dry (we skip the pressing as it can make the texture of the tofu too dry). Slice the blocks into 1/2″ slabs and tear each slab into bite-sized chunks, place in a bowl.
- Drizzle coconut oil over the tofu along with salt and garam masala. Toss gently to coat. Lay tofu on a lined sheet pan and bake at 425°F for 25 minutes.
- In a large heavy bottom pot or Dutch oven over medium-high heat, add coconut oil or ghee, shallot, garlic, ginger, and serrano chili. Reduce heat to medium to prevent burning, stirring frequently about 2 minutes until fragrant and golden.
- Add garam masala, coriander, cumin, turmeric, paprika, and salt. Stir 1-2 minutes to bloom the flavor of the spices.
- Stir in the tomato paste, broth, crushed tomatoes, fenugreek leaves, and coconut milk. Let simmer about 5-10 minutes. (Feel free to blend at this point for ultra smooth.) Add the tofu.
- Add salt, more spice, or a squeeze of lemon juice if needed. Serve over basmati rice, baby spinach, with naan or roti. Top with fresh cilantro and a wedge of lemon.
Notes
- This dish can be blended for a smoother texture if desired.
- Adjust spice levels to your preference.
- Can be served with various sides such as basmati rice or naan.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg