Creamy Vegetable Tofu Curry and Curry Powder Recipe

September 13, 2015

Fall is on its way and already the leaves are starting to turn colors. The bright green of spring and summer are being replaced with the golds, reds and oranges of fall. This fast and easy to prepare vegetable curry is a fabulous way to add fresh colorful fall produce to your diet.

The curry can be made mild or spicy depending on what type of curry powder you use. A good way to get a curry exactly to your liking is to make your own curry powder. I have attached my favorite recipe below.

Feel free to mix up the vegetables in the curry to create your favorite combinations. I used red pepper, zucchini, carrots and sweet potatoes but other good choices are mushrooms, cauliflower, and broccoli. You can also use regular potatoes in place of the sweet potatoes. The crumbled tofu adds a bit of extra protein and the coconut milk makes it super creamy. Its delicious served over brown rice.

Vegetable Tofu Curry

  • 1 large Onion, diced
  • 3 cloves Garlic. Minced
  • 1 tbsp olive oil
  • 1 Red pepper. diced
  • 1 small Zucchini, sliced
  • 1 large Carrot. diced
  • 2 cups sweet potato. diced
  • 1 tsp grated fresh ginger
  • 2 tbsp mild yellow curry (see recipe below)
  • 1 large tomato, diced
  • 1 cup fresh or frozen green peas
  • handful of fresh spinach, chopped
  • ½ cup firm tofu, crumbled
  • 1 can coconut milk
  • Salt and pepper. To taste
  • Cayenne, to taste

Sauté onion and garlic in oil for a few minutes. Add peppers, zucchini, carrots, ginger and curry and cook a few minutes longer until spices are fragrant. Add tomato and tofu and cook a few minutes more. Add coconut milk and cook until veggies are tender. Add peas and spinach and cook a few minutes. Season with salt and pepper. If desired, spice it up with a dash or two of cayenne. Serve over brown basmati rice with a salad.

Curry Powder

  • 2 tbsp coriander
  • 2 tbsp cumin
  • 2 tsp cardamom
  • 1 ½ tsp cinnamon
  • 1 tsp black pepper
  • 1 tsp cloves
  • 1 tsp nutmeg
  • 1 tsp turmeric
  • ½ tsp cayenne pepper (reduce for a milder curry)

Combine all ingredients and store in an airtight jar. Makes ¾ cup.



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