Tofu Egg Curry
A spicy and tasty "egg" curry that's vegan and made without eggs. Instead, tofu stands in as a delicious substitute.
Servings: 8 servings
Calories: 129kcal
Ingredients
For masala:
- 1 cup shredded coconut (frozen or fresh, either is fine)
- 1 tablespoon avocado oil or any neutral oil
- 1 red onion (sliced)
- 5 cloves garlic (sliced)
- 1 teaspoon black cumin (shahi jeera)
- 2 teaspoon fennel seeds (saunf)
- 2 teaspoon coriander seeds
- 2 dry red chilies
- 1 teaspoon black peppercorns
- 1 inch stick cinnamon
Instructions
Make the masala:
- Heat half a tablespoon of oil. Add the cloves, cinnamon, black cumin, coriander seeds, fennel seeds, black peppercorns and red chilies and saute until the coriander is a few shades darker and the spices are fragrant.
- Add the onions and garlic with a pinch of salt. Saute, stirring frequently, until the onions start to brown.
- Add the coconut (thaw first if frozen). After adding the coconut, don't wander away because coconut can burn fast. Stir frequently until the coconut's turning pale blonde and toasty.
- Transfer the mixture to a blender, add a cup of water, and blend into a smooth paste.
Make the curry:
- Heat the remaining oil. Add the onions and some salt and saute until they start to brown.
- Add the tomatoes, turmeric, and paprika, if using. Stir to mix, cover with a lid, and let it all cook until the tomatoes are quite mushy.
- Add the ground masala and stir well to mix. If the curry is really thick, add some water to thin it out.
- Bring the curry to a boil, add salt, then add the grated nutmeg and tofu cubes. Stir well to mix.
- Let the tofu poach in the curry over medium-low heat, about 8 minutes.
- Squeeze in the lemon juice and add the coriander leaves.
- Serve hot with some rice.
Nutrition
Calories: 129kcal | Carbohydrates: 11g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Sodium: 35mg | Potassium: 176mg | Fiber: 2g | Sugar: 7g | Vitamin A: 431IU | Vitamin C: 7mg | Calcium: 78mg | Iron: 1mg