Print Recipe
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


  • 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


  • 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.



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