Name: No-chicken, tofu-lickin' curry
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 plates
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

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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: 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.