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

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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5 from 3 votes

No-chicken, tofu-lickin' curry

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.

Prep Time10 mins

Cook Time45 mins

Total Time55 mins

Course: Spicy mains

Cuisine: Indian

Servings: 4 plates

Calories: 241kcal

Author: Emily Leary

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.

Nutrition

Calories: 241kcal | Carbohydrates: 38g | Protein: 9g | Fat: 6g | Sodium: 539mg | Potassium: 744mg | Fiber: 5g | Sugar: 20g | Vitamin A: 5410IU | Vitamin C: 14.4mg | Calcium: 82mg | Iron: 3.7mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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