Pea and Tofu Curry
Pea and Tofu Curry is a recipe we adapted from one of our favorite cookbooks, The Indian Vegan Kitchen by Madhu Gadia, M.S., R. D.. This curry is similar to Matar Paneer, an Indian dish that uses homemade cheese. This Pea and Tofu Curry uses tofu instead of cheese, which works out great because the tofu soaks up the tasty flavors of the garlic, ginger, and spices. Please check out The Indian Vegan Kitchen by clicking the amazon link below. It is filled with delicious, healthy recipes. Also, visit Madhu Gadia’s website www.cuisineofindia.com.
Pea and Tofu Curry
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A flavorful Indian dish featuring cubes of tofu in a tomato based sauce with ginger and garlic.
| Servings | Prep Time |
| 4people | 10minutes |
| Cook Time |
| 30minutes |
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Pea and Tofu Curry
A flavorful Indian dish featuring cubes of tofu in a tomato based sauce with ginger and garlic.
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Ingredients
- 114 oz. package firm or extra firm tofuWe like Nasoya organic firm cubed tofu.
- 2cups frozen green peas
- 3/4 cup onion, roughly chopped
- 1tablespoon fresh ginger, choppedor substitue 1/4 teaspoon ground ginger
- 2cloves garlic
- 2teaspoons jalepeno, choppedor a dash of cayenne pepper
- 1/2cup tomato sauce
- 1teaspoon ground cumin
- 1tablespoon peanut butteromit for oil free or nut free options
- 1tablespoon poppy seeds or sesame seeds
- 1/2teaspoon turmeric
- 2teaspooons ground coriander
- 1/2 cup vegetable broth
- 1 1/2cups water
- 2tablespoons plain, unsweetened nondairy milk
- saltif desired
- black pepperif desired
- cilantro for garnishif desired
Servings: people
Units:
Instructions
- Drain tofu cubes (if your tofu is not cubed, cut into 1/2 inch squares) and spread on towel. Roll towel gently and allow the tofu to sit while you prepare the other ingredients.
- Place chopped onion, ginger, garlic, jalepeno, tomato sauce, cumin, peanut butter, poppy or sesame seeds, turmeric, and coriander in a blender or food processor. (We like to use a mini food processor, but be careful so it doesn't overflow.) Blend until it becomes a paste.
- Add 2 tablespoons of vegetable broth to a large, nonstick pot. Add the tofu cubes to the pot and cook over medium heat until lightly browned. Add vegetable broth a spoonful at a time to prevent tofu from sticking and stir occasionally. This will take about 8 minutes.
- Put tofu cubes on a plate and put aside.
- In the same pot, add 2 more spoonfuls of vegetable broth. Add onion mixture and cook over medium-low heat for about five minutes. Add more broth by the spoonful if necessary to stop mixture from sticking.
- Add the 1 and 1/2 cups of water to the pot and bring to a boil.
- Add peas and tofu cubes to the pot. Bring to a boil again and then reduce heat to low and simmer, uncovered for 10 minutes.
- Add 2 tablespoons of nondairy milk and stir. If the curry is too thick, add a little water to thin it out.
- Taste test and add salt, black pepper, or cayenne pepper if desired. For an optional garnish, sprinkle cilantro leaves on top.
Recipe Notes
This curry makes a full, satisfying meal when served with brown rice of quinoa. But, it is also delicious on its own.
Recipe from ChickpeaandBean.com
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