Vegan Tofu Potato Curry

This is an easy and quick vegan recipe for tofu potato curry with peas. Simple ingredients simmered in a flavorful sauce make this vegan curry a really satisfying and healthy lunch or dinner.

Not much time to cook, but still feeling like eating something healthy and tasty tonight? Well, this quick and spicy tofu potato curry might be something for you.

This recipe was born out of a lack of time to go shopping and not much time to spend cooking either. It's a Monday recipe for us; my fridge is always quite empty on Mondays.

I was hungry but didn't feel at all like eating just a slice of bread with cheese for lunch, so I searched the fridge for something I could cook. I couldn’t find much, just half a pack of tofu.

There are always some potatoes in the cellar, some peas in the freezer, and an open jar of some kind of curry paste or similar stuff in the fridge, so curry it was! And I loved it! So much so that I instantly decided to take some pictures, which was not something I had planned for that particular lunch.

Indian food has a special place in my heart. I first ate it when my husband and I were living and working in London, and it was love at first bite.

During the one year we spent there, we ate almost nothing else when we went out. A couple of times, we had Chinese and some typical English pub food, but otherwise, it was always Indian.

Nowadays, it is almost a standard thing for me to cook some different curries and dhals when we have guests, they are always a success and it so much easier and more relaxed for me to be able to cook some nice curries ahead and then just heat them up when the guests come. Try Paneer Curry, Yellow Dal, or Chicken Saag.

How to cook curry without a recipe?

When I first started cooking Indian food, I always followed the recipes to the letter. I was unfamiliar with the spices and combinations, and I wanted everything to be perfect. I still follow the recipes when I want to make something special, but I like to keep things simple for quick everyday cooking.

Over the years, I developed an almost personal way of making either vegetarian/ vegan or meat curry.

Vegetarian/vegan or not?

• First of all, I think if I want this to be vegetarian/vegan or not.
• If it is, then I go for either tofu or chickpeas; they are my most-cooked vegan curries. Check out Zucchini Curry with Chickpeas.
• If not, then it is mostly chicken like this Balti Chicken. I make nice beef curry from time to time, but mostly for guests. I have rarely used pork for curries.

With or without coconut milk?

• The big question: should I use coconut milk or not? I adore curries made with coconut milk, but I like change as well, so I try to alternate.
• In the case of this recipe for potato curry with tofu, I decided to let the coconut milk be, but I am sure the dish would be delicious as well if you decide to use a can of coconut milk instead of the vegetable broth.
• And I can assure you that the combination of tomatoes and coconut milk is wonderful.

Vegetables for curry:

• When it comes to the vegetables I use, it is quite easy, I take whatever I happen to find in the fridge or in the freezer.
• This time it was peas, but I have made similar curries with carrots or cauliflower, eggplants, zucchini, or bell peppers. Whatever you like, really.

Curry paste or powder:

• When it comes to the paste or powder you use, fresh is always better.
• I like making my own curry mixtures, I do it often enough, but sometimes I just don't have the time for it, so I use a ready mixture.
• I am not a huge fan of red curry paste, I do like it from time to time, but I find it too hot for regular cooking.
• But I love yellow or green curry paste; they are milder, and I have learned to use just the right amount, which makes the dish spicy yet mild enough for the kids as well.
• So, when it comes to the amount of curry paste you use, follow your taste, feel free to use more if you like things spicier.

Side dish:

• The side dish is mostly rice, but if I feel like having some naan bread, then it's almost sure I will put some potatoes or sweet potatoes in the dish, I just love to eat potato stews/curries with bread, reminiscences from my childhood and my grandmother's Romanian cooking where we would eat white bread with anything, potatoes included.

How to cook a simple curry?

• Lightly fry your tofu (or chicken) cubes. Remove them from the pan.
• Fry the spices, including onion, garlic, curry paste or powder, or a spice mixture of your choice.
• Add the vegetables that need a longer cooking time and the cooking liquid. Simmer until almost done.
• Add the vegetables that need a shorter cooking time and the fried tofu (or chicken. Beef would need a longer cooking time, so that would be another recipe). If you make a chickpea curry using canned chickpeas, now is the time to add them as well.
• Adjust the taste and add some fresh herbs.
• Serve immediately with rice or naan bread or reheat later.

Vegan Tofu Potato Curry Recipe

An easy and quick vegan recipe for tofu potato curry with peas. Simple ingredients simmered in a flavorful sauce – this vegan curry makes a really satisfying and healthy lunch or dinner.

4.75 from 8 votes

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Course: Vegan Recipes

Cuisine: Indian

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 317kcal

Author: Adina

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Ingredients 

• ▢ 2 tablespoons oil divided
• ▢ 250 g/ 8.8 oz tofu
• ▢ 1 onion
• ▢ 4 garlic cloves
• ▢ 2-3 tablespoons yellow curry paste to taste (See note)
• ▢ 450 g/ 1 lb potatoes
• ▢ 1 can chopped tomatoes 400 g/ 14 oz
• ▢ 250 ml/ 8.5 fl.oz/ 1 cup vegetable broth
• ▢ 300 g/ 10.6 oz/ 2 cups frozen peas
• ▢ a small bunch of fresh parsley
• ▢ fine sea salt and pepper

Instructions

• Pat the tofu dry with some kitchen paper and cut it into cubes. Peel the potatoes and chop them into bite-sized cubes.
• Heat 1 tablespoon of the oil in a heavy bottom pan. Fry the tofu on medium high heat until golden on all sides. Remove from the pan.
• Halve the onion and slice it thinly.
• Add the second tablespoon oil to the pan and cook the onion on medium heat for 4 or 5 minutes, stirring often, until softer and beginning to brown.
• Add the finely chopped garlic cloves and the yellow curry paste. Cook for about 2 minutes, stirring very often.
• Add the potatoes, canned tomatoes, vegetable broth and stir well. Turn the heat to low, cover the pot and simmer for about 15 minutes or until the potatoes are almost cooked through.
• Add the peas, bring to a boil again and simmer for 5 minutes. Add the tofu and heat through.
• Adjust the taste with salt and pepper and add the chopped parsley shortly before serving.
• Serve with naan bread.

Notes

Different brands of curry paste can taste differently and can be hotter or milder. Use according to your taste.

Nutrition

Serving: 1g | Calories: 317kcal | Carbohydrates: 44g | Protein: 14g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Sodium: 1071mg | Fiber: 8g | Sugar: 9g

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