This vegetarian no-chicken, tofu-lickin’ curry is, quite frankly, delicious. It’s a fruity curry that’s mild enough for kids of any age and tasty enough for grown ups.
This recipe feeds four children or two adults, but I can’t take all the credit – Fiona of Childcare is Fun sent in her chicken version, and I adapted it to this vegetarian version which we love so much we eat at least once a month.
Here’s how to make it.
Ingredients
- 1 tbsp oil
- 396g (14 oz) pack of tofu
- 3 tsp of mild curry powder (or more if your prefer it spicier)
- 1 tbsp plain flour
- Large handful of sultanas
- 2 apples, peeled and diced
- 1 potato, peeled and diced
- 2 carrots, peeled and diced
- 1 onion, peeled and diced
- 1 pint of vegetable stock
Instructions
Drain the tofu, then place on some kitchen towel and press gently to remove excess water.
Cut the tofu into two slabs, then cut each into 16 squares. Pat dry again if necessary.
Heat the oil in a large pan and carefully add the tofu. It may spit, so if you’re cooking with gas you might want to turn the flame off for a moment.
Fry on high for approximately 8 minutes until lightly browned on all sides.
Add the sultanas, onion, carrots, apple, potato, curry powder and flour to the pan.
Give everything a quick mix to blend.
Now add the stock.
Put back on the heat and leave to simmer gently for 45 minutes, stirring occasionally (add a little extra water half way if necessary). Serve with boiled or pilau rice and/or naan bread.
And there you have it! A really sweet, flavourful curry with plenty of vitamins and protein.
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No-chicken, tofu-lickin’ curry
Ingredients
- 1 tbsp oil
- 396 g (13.97 oz) firm tofu
- 40 g (1.41 oz) sultanas
- 2 apples peeled and diced
- 1 potato peeled and diced
- 2 carrots peeled and diced
- 1 onion peeled and diced
- 3 tsp mild curry powder or more if your prefer it spicier
- 1 tbsp plain flour
- 1 pint vegetable stock
Instructions
- Drain the tofu, then place on some kitchen towel and press gently to remove excess water. Cut the tofu into two slabs, then cut each into 16 squares. Pat dry again if necessary.
- Heat the oil in a large pan and carefully add the tofu. It may spit so if you’re cooking with gas, you might want to turn the flame off for a moment. Fry on high for approximately 8 minutes until lightly browned on all sides.
- Add the sultanas, onion, carrots, apple, potato, curry powder and flour to the pan. Give everything a quick mix to blend, then add the stock.
- Put back on the heat and leave to simmer gently for 45 minutes, stirring occasionally (add a little extra water half way if necessary). Serve with boiled or pilau rice and/or naan bread.
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Amanda says
This recipe just sounds divine! I love tofu and think it makes such a good meat substitute. This would make a lovely midweek dinner!
Emily Leary says
Thank you! You’re right, this recipe is perfect recipe for midweek and a really tasty way to use tofu in your meals. Let me know if you try.