Tofu curry with mushrooms recipe
Tofu is turned into something extra special in this aromatic vegetarian curry with mushrooms, fragrant coconut milk, ginger, garlic and garam masala. Serve with fluffy rice, fresh coriander and warm naan bread or chapatis.
See method- Serves 4
- 15 mins to prepare and 40 mins to cook
- 187 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 2 tbsp vegetable oil
- 1 onion, peeled and finely sliced
- 2 garlic cloves, finely chopped
- 1 tsp fresh ginger, grated
- 250g chestnut mushrooms, halved
- 1 green chilli, deseeded if preferred and finely chopped
- 1 tsp turmeric
- 1 tbsp garam masala
- 400g firm tofu, cut into 2 cm cubes
- 1 x 400g coconut milk
- 250ml vegetable stock
Each serving contains
- Energy
- 780kJ 187.0kcal
- Fat
- 10g
- Saturates
- 2g
- Salt
- 1.1g
- Sugars
- 8g
of the Reference intake
Carbohydrate 12.4gProtein 3.2gFibre 2.1g
Method
- Heat the oil in a large pan and gently fry the onion until golden and soft. Add the garlic and ginger and cook for one minute. Turn the heat up a little and add the mushrooms. Cook briskly for a few minutes until golden in patches.
- Add the chilli and spices and cubed tofu and stir to coat, then pour in the coconut milk. Add around half of the vegetable stock and seasoning and bring to a simmer.
- Simmer for about 20 minutes, adding more stock if the curry gets too thick. Adjust the seasoning and serve with rice.
- See more Curry recipes
