Vegetarian Anda Curry
Experience a delightful plant-based twist on a classic Indian comfort food with this Vegetarian Anda Curry! This recipe replaces traditional eggs with golden pan-seared tofu, perfectly spiced with turmeric and a hint of salt to create a luscious "anda" alternative. Simmered in a rich, aromatic curry sauce made with tomatoes, creamy coconut milk, and a fragrant blend of Indian spices like garam masala, coriander, and cumin, each bite bursts with vibrant, authentic flavors. Quick to prepare yet full of depth, this tofu curry is the perfect vegetarian-friendly dish for weeknight dinners or special occasions. Serve it with fluffy steamed rice or warm naan, and garnish with fresh coriander to complete this hearty, wholesome, and utterly satisfying meal. A must-try for lovers of Indian cuisine seeking a meat-free option!
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Recipe Information
Ingredients
- 400 g firm tofu
- 1 tsp turmeric powder
- 1 tsp salt
- 2 tbsp olive oil
- 1 large onion
- 3 garlic cloves
- 1 inch ginger
- 1 green chili
- 2 large tomatoes
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1 tsp red chili powder
- 200 ml coconut milk
- 2 tbsp fresh coriander leaves
- 1 cup water
Instructions
Drain the tofu and pat dry with kitchen towels to remove excess moisture. Cut the tofu into egg-like oval shapes.
In a bowl, mix the tofu pieces with 1/2 teaspoon of turmeric powder, a pinch of salt, and 1 tablespoon of olive oil. Toss well to coat evenly.
Heat a non-stick pan over medium heat and cook the tofu pieces until they are golden on both sides, about 4-5 minutes per side. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon olive oil. Add chopped onion and sauté until golden brown.
Add finely chopped garlic, ginger, and green chili. Sauté for another 2 minutes until fragrant.
Add chopped tomatoes, and cook until they become soft and the oil starts to separate from the mixture.
Add coriander powder, cumin powder, remaining turmeric, garam masala, and red chili powder. Stir and cook the spices for 2 minutes to release their flavors.
Pour in the coconut milk and water, stirring well to combine. Allow the mixture to simmer for about 5 minutes.
Gently add the sautéed tofu to the curry. Simmer for an additional 10 minutes to let the flavors meld.
Check seasoning and adjust salt if necessary.
Garnish with fresh coriander leaves before serving.
Serve hot with steamed rice or naan.
Nutrition Facts
Calories |
880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2511 mg | 109% | |
| Total Carbohydrate | 74.4 g | 27% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 37.4 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 818 mg | 63% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2182 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
