-
20
minPrep Time -
35
minCook Time -
55
minReady in -
perYield -
290
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dinner
- Allergens:soy,coconut
- Seasons:
- Cuisines:
- Courses:
Recipe Description
This Vegan Paneer Vegetable Curry is a delightful and hearty dish that captures the essence of Indian flavors without the use of any animal-derived ingredients. The curry is made with tofu, marinated in rich spices to mimic the texture and taste of paneer. Fresh vegetables like bell peppers, peas, and carrots are simmered together with the tofu in a luscious, creamy tomato-based sauce, seasoned with garam masala, cumin, and turmeric. The dish is finished off with a touch of coconut milk, providing a smooth and velvety texture. Perfect for serving with rice or naan, this vegan curry is both satisfying and nutritious, offering a robust taste that’s sure to please everyone.
Ingredients
- 1 block of firm tofu, cubed
- 2 tablespoons vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 bell pepper, sliced
- 1 cup peas
- 1 cup carrots, sliced
- 1 can diced tomatoes
- 1 cup coconut milk
- 2 tablespoons garam masala
- 1 teaspoon cumin
- 1 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Steps:
- Press tofu to remove excess moisture. Marinate tofu cubes in cumin, turmeric, salt, and pepper for 10 minutes.
- Heat oil in a large pan over medium heat. Sauté onions, garlic, and ginger until onions are translucent.
- Add bell peppers, peas, and carrots to the pan and cook for 5 minutes.
- Stir in marinated tofu and cook until lightly browned on all sides.
- Pour in diced tomatoes and coconut milk, stirring well.
- Garnish with fresh cilantro before serving with rice or naan.
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