Here’s a mild healthy vegan curry using atsuage—thick, deep-fried tofu. Dairy drinkers can add heavy cream, cheese or yogurt, for a lacto-vegetarian option. The key to success is to not burn the spices and not stew it for a long time. Indian curry is not a dish that should be cooked slowly, but rather one that should be quickly stir-fried to bring out the fresh aroma of spices.
Servings: For 2-3 people
Cooking time: Approx. 30 min
- 1 atsuage tofu, cut into 3×4-cm pieces
- 250g fresh spinach, rinsed and chopped
- 1 large onion, chopped
- 1/2 can (200g) diced tomato
- 1 tbs cumin seed
- 1 tbs vegetable oil
- 1 garlic clove, chopped
- 1 slice ginger
- 1 tbs garam masala
- 1 tbs coriander powder
- 1 tsp turmeric powder
- 1-2 tsp salt
- 1 tsp honey
- 150ml water
- 1 vegetable bouillon
- 2-3 servings cooked brown rice
- In pot or frying pan, put cooking oil and cumin seeds. Heat on low/medium until the aroma of cumin seeds becomes strong.
- Add chopped onion, chopped garlic and sliced ginger. Stir-fry until onion is translucent. Add garam masala, coriander, and turmeric, and keep frying.
- Add canned diced tomato, vegetable bouillon, salt, honey and water. Mix well and let boil. Add chopped spinach and keep heating with lid on for 2 min.
- Turn heat off. With hand blender or food processor, blend to puree, either in the pot or pan, or transfer to a mixing bowl.
- Heat mixture and add atsuage tofu. Let it boil with lid on for 3 min on low.
- Serve with warm brown rice. Lacto veggies can add 1 tbs of heavy cream, shredded cheese or garnish with fresh herbs such as coriander.