Squeezed for money but want your curry hit? Here’s one of my favourites which you can easily prepare at home – my sweet and sour Pathia curry with tofu.
I love this Pathia curry – it’s straightforward to make, absolutely delicious and very versatile as all curries tend to be.
It’s another easy peasy vegan meal which has got me through the lockdown blues, and its straight forward method provides you with twenty minutes of therapeutic cooking to take your mind off any daily worries.
Get your favourite tunes on and enjoy the process!
Can’t make it now? Bookmark this page and PIN this Pathia Curry for later:
What is Pathia Curry?
It’s a very popular curry which you can find on most Indian restaurant menus. Its distinctive hot sweet and sour taste is what makes it so enjoyable.
With only twenty minutes of cooking time and minimal effort, it’s so easy to make too!
Pathia Curry (also known as Patia) is traditionally served with meat (often chicken) and originates from ancient Persia. Hundreds of years after it got introduced to India, it’s now made it’s way to the UK and has become one of the Nation’s favourites.
In comparison to other popular curries like tikka masala and korma which are very creamy and quite calorific, Pathia curry has a much lighter and fragrant tomato base which makes it a more healthy option.
Like most curries, it’s also very versatile. You can use another form of plant-protein or simply pack it with a variety of vegetables you have in. Carrot, sweet potato, parsnip and any squash would go well with the flavours – you can roast these in the oven before adding them to the sauce.
How spicy is Pathia curry?
It’s reasonably hot, but as always, it’s adaptable.
I personally find the curry is too hot without the addition of yoghurt to balance it out. Feel free to try it without yoghurt if you’re a fan of spice or add more yoghurt if you want to make it even milder than I have.
The critical role of using light brown sugar in Pathia curry:
To sweeten this curry, you can use light brown sugar (not white!) A more traditional sweetener would be Jaggery. Both offer the curry a syrupy richness and caramel flavour. Light brown sugar is honestly a fantastic ingredient for sweetening curries, and probably the most accessible. If you have an International supermarket nearby, then you’ll be able to find Jaggery there.
How have I made Pathia curry vegan?
The plant-protein source in this curry is firm tofu. I’ve pre-baked it before adding it to the curry as this gives the tofu more bite.
I’ve also used dairy-free yoghurt, which contains far less saturated fat and is an environmentally friendly food choice.
Tofu (soy) is a brilliant source of plant-protein as it’s a ‘complete protein’, providing your body with all nine essential amino acids. It has been a staple in Asian cooking for thousands of years.
Due to its high-protein content, did you know that over 70% of the world’s soy is fed directly to livestock in the form of feed? It’s problematic for the rainforests, as soy crops are one of the reasons for deforestation.
However, if we were to use soy crops for human food only, we would need far less land and be able to increase the yield of the land substantially. In turn, we’d be able to yield more food. Therefore, this is another motive for living meat-free.
If you fancy going soy-free, protein-rich legumes and grains such as chickpeas, lentils and black beans would be good alternatives.
Broccoli would be another option for increasing protein. Serving the curry with a mixture of wild rice and quinoa would further boost protein and nutrients as well.
I’d love to hear your feedback in the comments once you’ve tried this recipe. I’m sure you will adore the taste and be delighted by how yummy a Life Without Meat can be.
If you love Indian cuisine, then you might want to try the following recipes too:
- Creamy Coconut Curry with Chickpeas, Squash & Tofu
- Sweet, Creamy Paneer & Chickpea Curry – this can be easily made vegan
- 25 MINUTE Vegan Tikka Masala with Tofu & Chickpeas
- 200g firm tofu, diced into bitesize pieces
- 1 tsp cumin seeds
- ½ tsp fenugreek seeds
- Coconut oil
- 1 onion, sliced
- 20g fresh ginger, peeled and grated
- 2 garlic cloves, crushed
- 1 tsp garam masala
- 2 tbsp tomato puree
- 1 tin/carton of chopped tomatoes
- 1 tsp turmeric
- ½ tsp chilli powder
- 2 dollops of coconut/ soy yoghurt
- 150g petit pois
- ¼ tsp salt
- 1 tbsp light brown sugar
- A handful of baby spinach
- A handful of fresh coriander (plus extra for serving)
- Pre-heat your oven to 180C and prepare you tofu into bitesize pieces. Place the tofu on a baking tray with a little coconut oil, then bake in the oven for 15 minutes.
- Next, prepare your onion, garlic and fresh ginger. Then, heat two teaspoons of coconut oil in a pan over medium heat. Add the cumin seeds and fenugreek seeds to the pan and cook until browned (a couple of minutes). Then add the onion, garlic, fresh ginger and dash of water. Cook until the water has reduced, and ingredients have softened (a further few mins).
- Next, add the garam masala, chopped tomatoes, tomato puree, turmeric, and chilli powder. Combine well. Swish the empty tin/carton of tomatoes with a large dash of water and add this to the pan too. Then stir in the sweetened coconut/soy yoghurt.
- At this point, the tofu will be done. Add the tofu and frozen peas to the pan along with the salt and light brown sugar. Combine well and allow to simmer for 8 minutes.
- Lastly, add in a handful of fresh baby spinach and a handful of freshly chopped coriander during the last few minutes.
- Serve with your choice of Indian bread, basmati rice, pakoras, bhajis, or simply on its own. Sprinkle with some fresh coriander.