Vegan Indian Tofu Potato Curry

 

If you love Indian food, you probably need no introduction to this curry. This is the first Indian curry that I added yogurt, it turns out to be so good! I think I am starting to get the hang of Indian curry, LOL. The tofu and potato are pan-fried or baked beforehand to give a flavourful crunch.

 
Dietary: Vegetarian, Vegan.
Serve 2
Slightly adapted from this book.
 
Ingredients
 1 medium onion, roughly chopped
 5 cloves garlic, peeled
 2 tsp size ginger, chopped
 1 fresh tomato, roughly chopped
 2 chilli, seeds removed

 1/2 cup or 120ml plain soy yogurt
 2 tsp garam masala
 1 tsp dried fenugreek seeds
 1 tsp chilli or cayenne powder
 1/2 - 1 tsp sea salt

 Canola oil for frying
 1.5 tsp garam masala (if baking)
 300g extra firm tofu, cubed
 1 medium potato, cubed

 1/2 tsp mustard seeds
 1/2 tsp asafoetida
 2 green cardamom pods
 1 tsp cumin seeds
 1 tsp turmeric powder

 1/2 cup or 120ml water
 2 Tbsp cilantro, chopped
 

Method

1. In a food processor, process the onion, garlic, ginger, tomato and chilli until completely smooth, pausing the processor to scrape down the sides and under the blade, if necessary.

 

2. Stir in yogurt, garam masala, fenugreek and chilli/cayenne powder and salt until well-combined.

 

3. For panfrying: Heat oil to about 1 inch in wok or large skillet over medium-high heat. Add in tofu and potato turning occasionally until they are golden brown and crisp. Drain on paper towels, set aside. For baking: Preheat oven to 180℃. Season with garam masala on the tofu and potato. Line them on the prepared baking pan, and baked for 15 minutes. Remove pan from oven, set aside.

 

4. Heat up oil in the same wok/skillet. Add mustard seeds, and once crackling, add asafoetida. Add cardamoms, cumin seeds and turmeric. Cook for 30 seconds or until seeds sizzle.

 

5. Add yogurt mixture and water. Bring to a boil, place the lid on the pan, simmer for 10-15 minutes until mixture thickens.

 

6. Pour in tofu and potato, simmer for another 5 minutes. Garnish with cilantro and serve hot with brown basmati rice or naan.

 

'Cheater' Japanese Curry Rice



 

Before I master the homemade and from-scratch Japanese curry, I will have to make-do with this store-bought sauce mix, so it is considered my 'cheater' Japanese Curry recipe. Though this is medium hot, I still find it too mild for my liking, thus I added some chilli powder to feel that kick. Note that this brand is vegetarian but not vegan as there are milk content. To read more about the ingredients, click here. I always cook this curry rice and go with this Wafu Salad, a true full course Japanese meal for the day! My recipe has to adjusted and is slightly different from the packaging direction.

Dietary: Vegetarian.

Serve 2

 

Ingredients
 3pcs of the sauce mix block of House Vermont Curry
 1 medium onion, chopped
 2 tsp chilli powder (optional)
 1/2 medium carrot, chopped
 1 medium potato, diced
 1 cup shitake mushroom, chopped
 Olive/canola oil
 500ml water

Method

1. Cut carrot and potato into uniform bite size.

2. Heat up oil in a large skillet or wok. Sauté the onion and chilli powder (if using) until aromatic and lightly brown. Then add in carrot and potato, sauté for 2-3 minutes. Lastly, add mushroom and fry for another 2-3 minutes.

3. Pour in water and bring to boil. Simmer on low to medium heat for about 5 minutes or until vegetables are tender, skimming foam from surface as necessary.

4. Break curry sauce mix into pieces and add 3 pieces into the mixture. Mix well while cooking over low heat for another 10-15 minutes or until curry thickens. Cook to your own preference, if you prefer it more soupy and thinner consistency, add more water.

5. Serve over cooked Japanese sushi rice or pastas. Serve!


Vermont Curry - Medium Hot

Where to buy?

In Singapore

☼ SGD5.90 for 250g.
Available at NTUC. 

Location: Various in Singapore.

☼ SGD6.10 for 250g.
Available at Giant Hyper. 

Location: Various in Singapore.  

 

☼ Also commonly available at most local (Asian) stores, at the Japanese section.

Online

Available online at Amazon.

 

Indian Chickpea Curry

This is a simple vegetarian Indian curry. Fresh ingredients are always better than canned ones. The rule of thumb for great dish is always go back to basics: use fresh ingredients! Serve this with pita bread, dosai or naan.

Dietary: Vegetarian, Vegan

Serve 2-4
 

Ingredients

 1 tsp mustard seeds

 ½ tsp asafoetida

 4 green cardamoms
 2 bay leaves
 ½ tsp cumin seed
 2 medium onions, chopped
 2 large tomatoes, chopped

 ½ large carrot, chopped

 1 Tbsp ginger, grind into paste
 4 cloves garlic, grind into paste
 1 large green chilli, grind into paste
 100g dried chickpea, soaked overnight
 400ml water
 1 Tbsp canola oil
 

Dry spices

 ½ tsp red chilli powder
 1 tsp turmeric powder
 2 tsp coriander powder
 1 tsp cumin powder 

 2 tsp garam masala
 1 tsp sugar
 

Garnish

 Pinch of sea salt

 2 Tbsp fresh coriander, finely chopped

 1 fresh green chilli, chopped

Method

1. Heat up oil in a large skillet or wok. Add mustard seeds, and once crackling, add asafoetida.

2. Add cardamoms, bay leaves, cumin seeds. Cook for 30 seconds or until seeds sizzle.

3. Add chopped onion, fry until brown. Add chopped tomatoes and carrot, and cook for further 5 minutes.

4. Add ginger, garlic, green chilli, red chilli powder, powdered spices and sugar, keep stirring.

5. Add the chickpeas stir well, then 400ml water to make a thick sauce. Place the lid on the pan, simmer for 10 minutes.

6. Garnish. Serve immediately with naan or rice.