Indulge in the rich, earthy flavors of this Creamy Mushroom Tofu Curry, a vegan twist on a classic Indian comfort food. Forget bland tofu – this recipe transforms it into a succulent, satisfying centerpiece, perfectly complemented by the creamy texture of coconut milk and the umami depth of mushrooms. The aromatic blend of spices, including warming ginger and fragrant turmeric, creates a symphony of taste that will transport you to a bustling Indian kitchen. This hearty and healthy curry is perfect for a cozy weeknight dinner or a vibrant weekend gathering.
Prepare to be amazed by the simplicity and deliciousness of this recipe. Forget complicated techniques and lengthy prep times; this dish is surprisingly easy to make, even for novice cooks. Ready to experience the magic of this Creamy Mushroom Tofu Curry? Let's dive into the step-by-step instructions and create a culinary masterpiece together.
Tools Needed
- Pan
- Blender
Ingredients
- Tofu
- Oil: 2 tablespoons
- Bay leaf: 1
- Cinnamon stick: 1
- Green cardamoms: 5
- Cloves: 4-5
- Onions
- Salt
- Garlic
- Ginger
- Tomatoes
- Green chili: 1 (optional)
- Cashew nuts
- Raisins
- Ground coriander: 1 teaspoon
- Ground cumin: 1 teaspoon
- Kashmiri red chili powder: 2 teaspoons
- Turmeric powder: 1 teaspoon
- Water: ½ cup + more as needed
- Red bell peppers
- Mushrooms (Portobello or other)
- Kasuri methi (dried fenugreek leaves): ½ teaspoon
- Freshly crushed black pepper: 1 teaspoon
- Garam masala powder: 1 teaspoon
- Thick coconut milk: few tablespoons
- Sugar: 1 teaspoon (optional)
- Frozen green peas
- Fresh coriander leaves or parsley
Step-by-Step Instructions
Step 1. Prepare the Aromatic Masala Paste
- Heat oil in a pan. Add whole spices (bay leaf, cinnamon, cardamoms, cloves).
- Add sliced onions, a sprinkle of salt, and fry on medium-low heat until browned.
- Add garlic and ginger, stir for 2-3 minutes. Add chopped tomatoes and green chili (optional), stir until soft.
- Add soaked cashews, raisins, and spices (coriander, cumin, chili powder, turmeric). Stir in ½ cup water, cover, and simmer for 5 minutes.
- Remove bay leaf and cinnamon stick. Transfer the mixture to a blender and blend to a smooth paste. Let cool if necessary.
Step 2. Sauté Tofu and Vegetables
- Heat oil in a pan. Fry tofu in batches until golden brown on both sides. Add a sprinkle of salt.
- Fry chopped red bell peppers and mushrooms until the mushrooms release their water and peppers are softened. Add salt.
Step 3. Combine and Simmer the Curry
- Add the masala paste, fried tofu, kasuri methi, salt, pepper, and garam masala to the pan. Add water if needed.
- Add coconut milk, sugar (optional), and adjust seasonings. Add frozen peas (or fresh peas added earlier). Simmer for 3-5 minutes.
Step 4. Garnish and Serve
- Garnish with fresh coriander or parsley. Serve hot.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Crack open cardamom pods before adding to hot oil to prevent bursting.
- Don't add onions to very hot oil; brown them gradually for sweetness.
- Fry tofu in a non-stick pan to prevent sticking.
Nutrition
- Calories: approximately 400-500
- Fat: 25-35g
- Carbs: 40-50g
- Protein: 15-20g
FAQs
1. Can I use other types of mushrooms?
Yes! Cremini, shiitake, or oyster mushrooms would all work well. Just adjust the cooking time as needed based on the mushroom type.
2. What can I substitute for coconut milk?
For a lighter curry, you could use full-fat coconut cream or even cashew cream for a richer, nuttier flavor. However, coconut milk provides the best authentic creamy texture.
3. How can I make this spicier?
Add more chili powder, a pinch of cayenne pepper, or a few finely chopped chilies to increase the heat to your preference.
This Creamy Mushroom Tofu Curry is a testament to the versatility and deliciousness of plant-based cooking. Enjoy this flavorful and satisfying dish as a comforting meal any time of year. We hope you savor every creamy, spicy bite!