A Mummy Too

Food and lifestyle for busy parents

No-chicken, tofu-lickin’ curry (great for kids)

Published on 15 January, 2013
Last Updated on 2 February, 2018 by 19 Comments

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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.

If you’d like to print this recipe to try later, just click the PRINT button on the recipe card below.

No-chicken, tofu-lickin' curry

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4 plates
Author: Emily Leary
This 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. It's a really flavourful dish with plenty of vitamins and protein.
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Metric - Ounces

Ingredients

  • 1 tbsp oil
  • 396 g firm tofu
  • 40 g 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.

Nutrition

Calories: 241kcal | Carbohydrates: 38g | Protein: 9g | Fat: 6g | Sodium: 539mg | Potassium: 744mg | Fiber: 5g | Sugar: 20g | Vitamin A: 108.2% | Vitamin C: 17.5% | Calcium: 8.2% | Iron: 20.6%
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.
Course: Spicy mains
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Comments

  3. This looks so tasty! I would never have thought of adding fruit to curries but will definitely be trying it soon.

    Reply

  4. 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

    Reply

  5. 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

    Reply

    • 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.

      Reply

  9. 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.

    Reply
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