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Chickpea Tofu Masala Curry [Vegan, Gluten-Free]

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This thick, rich, aromatic recipe for curry will have your senses spinning with the depth of flavor and excellent texture of the dish. The home made masala paste lays the foundation for this exceptional dish and then a tomato curry added to the mix and thickened with soaked cashews and poppy seeds and the dish climaxes with tender chunks of chickpea tofu.

Chickpea Tofu Masala Curry [Vegan, Gluten-Free]

Serves

2-3

Ingredients

For the Masala:

  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 2 teaspoons garam masala
  • 1 teaspoon chili power
  • 1 teaspoon turmeric
  • 1 red onion, chopped
  • 2 cloves garlic, chopped
  • 2 teaspoons chopped ginger
  • 2 teaspoons sugar
  • Salt, to taste

For the Curry:

  • 1 tablespoon vegetable oil
  • 2 tablespoons masala paste
  • 4 small tomatoes, puréed
  • 1/4 cup cashews plus 1 tablespoon white poppy seeds, soaked in water for an hour
  • 4 cups water
  • 1/4 cup tomato purée
  • 2 teaspoons lemon juice
  • 2 teaspoons sugar
  • 1 cup chickpea tofu, diced
  • Salt, to taste

Preparation

To Make the Masala:

  1. Dry roast cumin seeds, coriander seeds, and mustard seeds in a pan for 3-4 minutes.
  2. Remove them from the heat and let them cool.
  3. Place the roasted spices in a coffee grinder and turn this into a coarse mixture.
  4. In a saucepan heat some oil and add the onions along with a couple pinches of salt and sugar.
  5. Cook this on medium-low until the onions caramelize completely.
  6. Stir in the garlic and ginger.
  7. Add roasted ground spices along with garam masala, chili, and turmeric.
  8. Cook the mixture for a couple of minutes and remove from heat.
  9. Place the mixture in a blender with a tablespoon of water and blend it to form a smooth paste.

To Make the Curry:

  1. Add the soaked cashews and poppy seeds in a blender along with a few tablespoons of water and blend them to form a smooth paste.
  2. In a wok, heat some oil on medium heat.
  3. Add the prepared masala and cook it for a minute.
  4. Add puréed tomatoes, tomato purée, salt, and sugar and cook the mixture for 5-6 minutes.
  5. Add water and the cashew and poppy seed paste and stir everything well.
  6. Bring the mixture it to a boil and add the tofu.
  7. Continue to cook the mixture, covered, for another 3-4 minutes on low.
  8. Add lemon juice and turn the heat off.
  9. Transfer the curry to a serving dish and garnish it with fresh cilantro and caramelized onions.

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AUTHOR & RECIPE DETAILS


photo

Pallavi is a Vancouver, BC based Food Stylist and Photographer with a blog called Veggie Zest where she writes about vegan and vegetarian recipes illustrated by beautiful photos and easy step by step instructions. Having lived in over seven cities in past 15 years, her recipes are very global-infused with her Indian background. Her recipes and photographs have been featured in various magazines and other publications and she now works as a professional freelance food stylist, recipe developer, and food photographer.


 

 

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