Name: Child Friendly Curry with Tofu
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 tbsp vegetable oil (canola 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 white flour (all purpose flour); 1 pint vegetable stock (vegan if required)

This vegetarian no-chicken, child friendly curry with tofu is, quite frankly, delicious. It's a fruity curry that's mild enough for kids of any age and tasty too.

Overhead shot of No-chicken, tofu-lickin' curry served on a black bowl

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 vegetable oil (canola 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 white flour (all purpose flour)
1 pint (2⅓ cups) vegetable stock vegan if required

Equipment

Instructions

Drain the tofu, then place on some kitchen towel and press gently to remove excess water.

Overhead shot of tofu placed on some kitchen towel on a wooden board

Cut the tofu into two slabs, then cut each into 16 squares. Pat dry again if necessary.

Overhead shot of sliced tofu placed on some kitchen towel on a wooden board

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.

Overhead shot of sliced tofu in a large pan on a wooden board

Fry on high for approximately 8 minutes until lightly browned on all sides.

Overhead shot of fried tofu in a large white pan on a wooden board

Add the sultanas, onion, carrots, apple, potato, curry powder and flour to the pan.

Overhead shot of sultanas, onion, carrots, apple, potato, curry powder and flour in a large white pan

Give everything a quick mix to blend.

Overhead shot of vegetables in a large white pan

Now add the stock.

Overhead shot of vegetables with stock in a large white pan

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 5 votes

Child Friendly Curry with Tofu

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

Diet: Vegan, Vegetarian

Servings: 4 plates

Author: Emily Leary

Ingredients

1 tbsp vegetable oil (canola 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 white flour (all purpose flour)
1 pint (2⅓ cups) vegetable stock vegan if required

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.

Video

Nutrition

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

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