By McDonald, T. | Updated 30th of September 2021
Traditionally this dish is made with lamb or mutton, but we are vegan so I will use tofu, but you can use any meat substitute that you like. If you look around, you will be able to find many different ways to prepare this curry, but this is the way i like to do it because it looks authentic and tastes astonishing.
Notes before you get started
- It is fine to use vegan cream instead of cashew cream. See how to make the cashew cream here.
- If you are worried about nutrition particularly B12, you can add a teaspoon of nutritional yeast with added B12
- Use a washed out jar to marinade the tofu pieces in. I used a salsa jar meaning that i didn't need to by a new jar.
|Marinated tofu in repurposed jar|
- Adding veg is an option. I like to add a bit of carrot and broccoli to bulk it out a bit and add more nutrition.
- Making the tomato sauce is great because if you make a big batch, you can use it in other recipes. I do this by chopping some tomatoes, garlic and bell pepper before putting it in a blender and pulsing. Pulsing is best because it produces bigger pieces. The bell pepper adds vitamin C. Add some cider vinegar if you want.
- For that little extra, i added some sun-dried tomatoes with some of the oil to mimic the oil from the lamb.
Spoon measurements are to amused level
Time 1 hr
- 100g of tofu cut into pieces
- 1/2 tsp Salt
- 1/2 tsp Turmeric Powder
- 1 tsp curry powder
- 2 tsp Cider vinegar
- 1 tsp Oil
- 1 Onion Medium Size, Chopped
- 2 Tomatoes Medium Size, Chopped
- 1/4 Bell pepper
- 2 Sun-dried tomatoes
- 2 tbsp of Sun-dried oil
- 2 Garlic cloves
- Green chillies (The number of chillies determines the heat. 3 = hot, 2 = medium, 1 = mild)
- 4 medium mushrooms
- 1/4 Cup cashew cream
- 1/2 cup of water
- 2 tsp Bhuna Spices
- 1 tsp Coriander powder
- 1 tsp Garam Masala Powder
- 2 tbsp Oil
- 2 tbsp of coconut cream
- 1 tbsp Fresh Coriander Leaves For garnishing
- 1/2 tsp of salt
- 1 tsp Cumin Seeds
- 2 tbsp Sultans
- 2 tsp Brown sugar
- Medium saucepan
- Jar for the marinade
- Wooden spoon
Prepare the tofu. See how to prepare it here.
Marinate the tofu overnight in the oil, vinegar and spices.
In a suitable pan, heat oil over medium heat. Add cumin seeds. Once they start crackling, add chopped onion and mushroom and sauté just a little.
Add green chillies, coriander powder, salt and sauté for a minute.
Add marinated tofu and fry until it and the onion turn golden brown.
Add chopped tomatoes and bell pepper (please see notes on making the tomato and pepper sauce) and garlic and heat gently until it starts to bubble.
Taste test for sweetness. If it is sweet enough, forgo the brown sugar. Usually I find the tomatoes to be a little sharp; hence, the brown sugar.
This is a good time to add any veg if you plan to do so.
Now add 1/2 cup of water, the coconut cream and the sultanas and cover with lid. Let it cook for 20 -25 minutes on low medium heat. This allows the tofu to soak up the flavours! Ideally, you want the sauce to reduce a bit or it will be too runny. When adding the water, you need to make a judgement call. If you think it needs more water, add more water and if you think it needs less, add less water.
Next add cashew cream and mix gently (see notes above for cashew cream). Cover again and let it cook for another 10 minutes.
Remove the lid and add garam masala and Bhuna spices. Mix well. Add the sun-dried tomatoes with their oil and cook on a low heat for 12-15 minutes.
Serve with rice and garnish with and chopped coriander.
Amazing! This was a real treat and then some. Adding cashew cream is always a winning move and gives a fantastic texture. I am glad I added the 2 sun-dried tomatoes and the 2 tbsps of their oil because it really added that something unique, which gave it the oily look and feel its lamb counter part would have; thus, appealing to the usual meat eater.
I hope you decide to give this a try. If you do, please let me know what you thought in the comments or on twitter. Please like, share with your friends and subscribe.