Vegetarian Hearty Meat Curry
Indulge in the bold, comforting flavors of this **Vegetarian Hearty Meat Curry**, a plant-based twist on the classic crowd-pleaser. Perfectly golden cubes of extra firm tofu are paired with tender cauliflower florets and vibrant green peas, all simmered in a rich, aromatic sauce made with creamy coconut milk, tomato puree, and a medley of warming spices like curry powder, cumin, and garam masala. This satisfying curry is a texture lover's dream, with the tofu delivering a meaty bite that soaks up all the flavorful goodness. Ready in just an hour, it's an ideal recipe for vegetarian curry enthusiasts seeking a wholesome, nutrient-packed dish. Garnished with fresh coriander and a drizzle of zesty lemon juice, this curry is best served over fluffy basmati rice or alongside warm naan bread. Try this easy, delicious, and protein-filled meal today—simple, hearty, and irresistibly good!
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Recipe Information
Ingredients
- 400 grams extra firm tofu
- 300 grams cauliflower florets
- 100 grams green peas
- 1 large onion
- 3 garlic cloves
- 1 inch piece ginger
- 200 ml tomato puree
- 400 ml coconut milk
- 3 tablespoons vegetable oil
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 20 grams fresh coriander leaves
- 1 lemon
Instructions
Start by pressing the extra firm tofu to remove excess moisture. Place it between paper towels and put a heavy object on top for about 10 minutes.
While the tofu is pressing, chop a large onion finely and set aside. Mince the garlic cloves and ginger.
Cut the tofu into bite-sized cubes.
Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Remove and set aside.
In the same pan, add the remaining tablespoon of oil, add the chopped onion and sauté for 3-4 minutes until it becomes translucent. Then add the minced garlic and ginger, cooking for an additional 2 minutes.
Stir in the curry powder, ground cumin, ground coriander, and turmeric. Toast the spices for about 1 minute until fragrant.
Add the tomato puree and cook for 4-5 minutes, stirring occasionally, until the mixture thickens slightly.
Pour in the coconut milk, and stir to combine, bringing the mixture to a gentle simmer.
Add the cauliflower florets and green peas to the sauce, cover, and let simmer for 10 minutes until the cauliflower is tender.
Return the browned tofu to the pan, stirring to coat it with the curry sauce. Cook for an additional 5 minutes.
Season the curry with salt, black pepper, and garam masala. Stir well to combine.
Remove from heat, and garnish with chopped fresh coriander leaves and a squeeze of fresh lemon juice.
Serve the hearty vegetarian curry with your choice of rice or naan for a complete meal.
Nutrition Facts
Calories |
1457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.1 g | 100% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6736 mg | 293% | |
| Total Carbohydrate | 129.8 g | 47% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 64.2 g | ||
| Protein | 83.8 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3017 mg | 232% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 4135 mg | 88% | |
*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.
