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.
Joanna Bayford says
I love the sound of this curry although I’d go for chicken instead as I’m not keen on tofu. I think its great that its an adaptable recipe.
Emily Leary says
Oh yes, very adaptable. Enjoy! :D
Helen says
This looks so tasty! I would never have thought of adding fruit to curries but will definitely be trying it soon.
Emily Leary says
Thank you! Oh yes the fruit makes the flavour extra special. We all love it!
Han says
This looks so incredibly yummy! Both Tom and I are trying to incorporate more veggies and less meat into our diets – this is definitely a recipe we’re going to have to do xx
Emily Leary says
Oh brilliant. Glad to be of use! :D
Codie Wright says
I’d love to try this because I’m often reluctant to give tofu a go but I know it’s a big part of veggie life, and will open up some doors for me so I need to try! x
Emily Leary says
Oh yes, do give it a try! I hope you enjoy!
Kayleigh says
I am 100% trying this! <3 Looks so delicious x
Emily Leary says
Yay. I hope you enjoy it!
Carly Markham says
This looks really yummy. My kids are awful when it comes to spicy food so might try this to ease them into it.
Emily Leary says
Thank you – yes, it’s not very spicy. And you can of course use even less spice if you like!
Natalie says
Could half be frozen? I’m a lone veggie with a very fussy man child
Emily Leary says
Hmmm, possibly. I’m not sure how well the tofu would freeze as I haven’t tried it myself, I’m afraid. Might be better off putting leftovers in a sealed container in the fridge and eating within a couple of days.
Sharon says
When I make tofu for my kids, I have to make sure to cook it thoroughly or cut it up in little pieces so it’s hard to identify as a separate flavor. They’re both weird about textures and aren’t ready for the soggy stuff. I think this recipe will suit them.
Midlife Singlemum says
Oooh I like this. I may have to make it without the vegetables though – just the tofu and rice to satisfy my 4yo.
Mammasaurus says
I think Scamp would like this – she’s just getting into delicate ‘spicy’ flavours (her words not mine!) and loves apple and sultana.!