Description
A comforting curry perfect for a cool evening. Light and flavorful, topped with caramelized onions and cilantro.
Ingredients
Units
Scale
- 1 tbsp vegetable oil
- 2 tbsp masala
- 4 small tomatoes (pureed)
- 1/4 cups (59 ml) cashews + 1 tbsp white poppy seeds (soaked in water for an hour)
- 4 cups (946 ml) water
- 1/4 cups (59 ml) tomato puree
- 2 tsp lemon juice
- 2 tsp sugar
- 1 cups (237 ml) chickpea tofu (diced)
- salt
Instructions
- Make the Curry:
- Add soaked cashews and poppy seeds to a blender with a few tablespoons of water; blend until smooth.
- Heat oil in a wok over medium heat (approximately 350°F/177°C).
- Add prepared masala and cook for 1 minute.
- Add pureed tomatoes, tomato puree, salt, and sugar; cook for 5–6 minutes.
- Add water and the cashew-poppy seed paste; stir to combine.
- Bring to a boil, then add the tofu.
- Reduce heat to low, cover, and cook for 3–4 minutes.
- Stir in lemon juice and remove from heat.
- Transfer to a serving dish and garnish with fresh cilantro and caramelized onions.
Notes
- For a richer flavor, toast the masala in the oil for 1-2 minutes before adding the tomatoes.
- If you don’t have white poppy seeds, substitute with an equal amount of sesame seeds for a slightly nutty flavor.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 10
- Protein: 20