Vegetable Curry Recipe
Tofu, peas, and potatoes in a masala curry. Served with rice.
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Ingredients
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Main Ingredients
Spices and Seasoning
Vegetables and Aromatics
Rice
Method
Preparation of Ingredients
- 1
Prepare Tofu
Press the tofu to remove excess water, then cut it into cubes.
- 2
Prepare Potatoes
Peel and dice the potatoes into small cubes.
- 3
Cooking the Curry
- 4
- 5
Add Garlic and Ginger
Add the minced garlic and grated ginger, and sauté for an additional 1-2 minutes until fragrant.
- 6
Add Bell Pepper
Stir in the bell pepper and cook for 3-4 minutes until softened.
- 7
Add Spices
Add the curry powder, turmeric, garam masala, salt, and black pepper. Mix well and cook for another minute.
- 8
Add Potatoes and Coconut Milk
Add the diced potatoes and stir to coat them with the spices. Pour in the coconut milk and bring to a simmer.
- 9
- 10
Add Peas and Spinach
Add the frozen peas and spinach, stirring to combine. Cook for an additional 5 minutes until heated through.
- 11
Add Tofu
Finally, add the cubed tofu gently to the pot, and simmer for another 5 minutes to heat through.
Cooking the Rice
- 12
Prepare Rice
In a separate pot, combine the basmati rice and water. Bring to a boil.
- 13
Cook Rice
Once boiling, reduce heat to low, cover, and let it simmer for 15 minutes or until the rice is cooked and water is absorbed.
Serving
- 14
Serve
Serve the vegetable curry hot over a bed of basmati rice.
