Fancy a curry in a hurry? Here, I’ve created a super simple, creamy vegan tofu curry that’s ready in 30 minutes. It’s perfect for a quick midweek dinner, and any leftovers can be used for lunch the next day (win!)
Curries are one of my favourite things to make in the kitchen. Mainly because they are full of flavour and adaptable for any type of diet. Here, I’ve turned a traditional yoghurt-based curry into a vegan alternative just by making a few simple swaps.
This vegan tofu curry is mildly-spiced with hints of sweetness coming from the coconut sugar and sweet red pepper. By adding fresh chilli, you’ll also notice the subtle kicks of spice as you enjoy it with your choice of Indian bread and/or Asian side salsa.
How to Make Curry Vegan?
Most vegetarian curries are vegan-friendly. Check the recipe – where milk, cream and/or yoghurt are used, you can swap them for dairy-free alternatives. In this recipe, I’ve used Alpro’s dairy-free yoghurt and Rebel Kitchen’ dairy-free mylk.
Also, you might notice that Paneer cheese is popular in Indian curries. It’s an Indian cheese that’s a great holder of flavour. Instead, you could use tofu or any other plant-based protein. Perhaps you might wanna keep it simple and stick to protein-packed legumes/pulses? In this curry, I used organic firm tofu.
What’s the difference between refined and unrefined sugar?
Refined sugar is highly processed and doesn’t contain any nutritional value. In contrast, unrefined sugar retains all of sugar’s natural nutrients such as iron, calcium and magnesium.
Examples of raw unrefined sugars are honey, brown rice syrup, maple sugar, cane juice, date sugar, fruit and molasses. All of which are better choices for sweetening your foods. This is why I used coconut sugar for sweetening this vegan curry, as it’s more natural and far less processed.
I hope you give this lovely Creamy Vegan Tofu Curry recipe a try. I’m sure its ease and short cooking time will give you a newfound love for cooking curries. If you do, please leave a comment with your feedback.
- 250g Alpro Soya Yogurt
- ½ teaspoon Turmeric
- 1 teaspoon Garam Masala
- 1 heaped tablespoon Mild Curry Powder
- 3 garlic cloves, crushed
- 1 knob of ginger, peeled and grated (20g)
- 1 fresh red chilli (small), finely chopped (10g)
- 1 tablespoon Cold-Pressed Rapeseed Oil
- 1 Vine tomato
- 1 Sweet Red Pepper, sliced thinly (70g)
- 2 handfuls of fresh spinach
- 100g Button Mushrooms, halved
- ½ Courgette (130g)
- 1 handful of fresh coriander, finely chopped
- 150ml Dairy-free milk (soya/coconut)
- ½ tspn Maldon Sea Salt
- Black Pepper
- 1 tspn of Organic Coconut Sugar
- 1 tbspn GF Flour
- Extra Firm Tofu (300g) OR Soya ‘Chicken’ (180g)
- In a bowl, mix together the yogurt and spices and set to one side.
- In a medium pan, fry the garlic, ginger and red chilli in rapeseed oil on medium heat until they begin to soften. Then add your choice of protein (either Tofu or Soya ‘Chicken’ pieces). Combine and fry for a further few minutes, stirring occasionally until the tofu/ soya chicken begins to brown. Then mix in your tomato, red pepper, mushrooms, spinach and courgette.
- Once the red pepper, mushrooms and spinach have begun to soften, you can add the sauce base you made earlier. Followed by fresh coriander, flour, coconut sugar, a sprinkling of sea salt and grinding of black pepper. Combine all the ingredients and allow to simmer on a lower heat for a further 10 minutes, stirring occasionally.
- As the curry cooks, you will notice the sauce will become more vibrant in colour and slightly thicker in consistency (yum!). At this point, you can add the dairy-free milk. You can also add light dashes of water when necessary to reach your desired consistency.
- Serve with your choice of grains and another small sprinkling of coriander or Asian side salsa. Enjoy!
Allergens: Soya, Celery, Wheat