Go Back
–+ servings
Courgette & Tofu Curry [vegan] 2020 © Annabelle Randles | The Flexitarian

Courgette Curry

Cooked in a light and fragrant coconut and tomato sauce, this courgette curry with tofu makes a hearty main course that the whole family can enjoy.
4.30 from 10 votes
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Curries
Cuisine Indian
Servings 4 servings
Calories 409 kcal

Equipment

saucepan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 400 g extra-firm tofu
  • olive oil
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp yellow mustard seeds
  • 1/2 to 1 tsp cayenne pepper
  • 1 thumb freshly grated ginger root
  • 1 onion
  • 3 garlic cloves
  • 2 Tbsp tomato puree
  • 1 red pepper
  • 300 g tomatoes
  • 500 g courgettes
  • 400 ml coconut milk
  • 400 ml vegetable stock
  • 400 g can chickpeas
  • juice of 1 lemon
  • salt

TO SERVE:

  • fresh coriander
  • red chilli
  • naan bread
  • rice

Instructions
 

  • Press the tofu for at least 20 minutes to extract as much water as possible. You can use a tofu press or wrap the tofu slab in a clean towel and press it between 2 plates by securely placing something heavy on top. When done, drain the water and cut the tofu into 1cm / 0.4 inch dice.
    400 g extra-firm tofu
  • Heat some olive oil in a large saucepan. Add ground coriander, ground cumin, turmeric, yellow mustard seeds, cayenne pepper. Heat and stir until mustard seeds start popping. Add grated ginger, chopped onion, crushed garlic and tomato puree.
    olive oil, 2 tsp ground coriander, 2 tsp ground cumin, 1 tsp turmeric, 1 tsp yellow mustard seeds, 1/2 to 1 tsp cayenne pepper, 1 thumb freshly grated ginger root, 1 onion, 3 garlic cloves, 2 Tbsp tomato puree
  • Add red pepper cut in 2cm [0.8 inch] dice, courgettes cut in 1cm slices [0.4 inch] and tomatoes diced in eighths. Add coconut milk and vegetable stock. Bring to the boil. Reduce heat and add the tofu cut in 2cm [0.8 inch] dice. Simmer uncovered for 20mins or so until vegetables are cooked.
    1 red pepper, 300 g tomatoes , 500 g courgettes, 400 ml coconut milk, 400 ml vegetable stock
  • When done, add drained chickpeas. Season to taste with lemon juice and salt.
    400 g can chickpeas , juice of 1 lemon, salt
  • Serve topped with freshly chopped coriander and red chillis plus rice and naan bread on the side.
    fresh coriander, red chilli, naan bread, rice

Nutrition

Serving: 1servingCalories: 409kcalCarbohydrates: 34gProtein: 18gFat: 26gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 772mgPotassium: 1214mgFiber: 9gSugar: 10gVitamin A: 2194IUVitamin C: 76mgCalcium: 145mgIron: 8mg

Find this recipe online:

Courgette Curry

https://theflexitarian.co.uk/recipe-items/courgette-tofu-curry-vegan/