Vegan Tofu Bell Pepper Curry
Tofu and bell pepper is a delicious combination with cashew base, which can make mouthwatering Indian curry.
Servings: 2
Calories: 217kcal
Ingredients
- Tofu firm 14 oz
- 2 large bell pepper capsicum
- 1 tsp ginger
- 1 red or white onion
- 2 medium size tomatoes
- ½ tsp cumin seeds
- 1 tsp red chili powder
- ½ tsp Garam Masala
- 2 tsp coriander powder
- ¼ tsp turmeric powder
- 2 tbsp oil for frying
- ¼ tsp fenugreek dry leaves
- 2 tsp cilantro
- ¼ cashews or use 2 tbsp cashew butter
Instructions
- Place a pan on medium heat and fry tofu cubes until they are golden brown. Place them aside.
- In the same pan, fry bell pepper in 1 tbsp oil, for 3-5 minutes until they are softened. Remove them from the pan and set aside.
- In the same pan, fry the cumin seeds and as they start to sizzle, add onions and continue to fry until the onions appear translucent. Now add ginger and saute for about 30 seconds.
- Add tomatoes and continue to saute until they soften.
- Add the following spices and continue to cook until they start to separate from the oil: Turmeric, Coriander, Garam Masala, and chili powder.
- Now, add 1 cup water and cashew paste (Soaked and softened cashews blended with just a little water).
- When it starts to boil, add the tofu and bell peppers and continue to cook.
- Add a little water if the gravy appears too thick. Add salt to taste.
- Cook for another 2 minutes and your curry is ready!
- Garnish with fenugreek leaves and cilantro! Tofu Capsicum Curry is best matched with Hot Naan or Pita bread. Steamed rice is also a good option.
Nutrition
Calories: 217kcal | Carbohydrates: 4g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 297IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg