Tofu Potato Curry
If you crave a tasty vegetarian Indian dish that is easy enough to make on a weekday night, this may be what you are looking for! I froze my tofu, thawed it, and gently squeezed out the moisture before browning. This step makes the texture a bit more "meaty". However, the recipe will work well with fresh tofu, as long as you have the firm or extra firm variety.
- 4 medium russet potatoes, peeled, cut in 3/4 inch pieces
- 2 Tbsp vegetable oil
- 1 (15 ounce) block extra firm tofu
- 1 Tbsp toasted sesame seed oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 inch knob ginger root, shredded
- 1/2 tsp coriander seed, crushed
- 1 Tbsp curry powder
- 1 tsp red chili powder or cayenne to taste
- 1/4 tsp salt
- 2 1/2 c diced tomatoes with juice
- 1 (15 ounce) can peas with packing liquid
- 1 (14 ounce) can coconut milk
- Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until just tender, about 12 minutes. Drain, reserving liquid.
- Gently squeeze moisture from tofu. Pat dry and cut the tofu into 1/2-inch cubes.
- In a large skillet over medium heat, warm the vegetable oil. Stir in the tofu. Brown on all sides (takes about 5 minutes).
- Add sesame seed oil, onion, garlic, and ginger; sauté 2 minutes.
- Add coriander seeds, curry powder, red chili powder, and salt; sauté another minute.
- Add the tomatoes, tofu, peas, and potatoes. Pour in the coconut milk and, if needed, as much of the reserved potato water as you like; bring to a simmer.
- Simmer 10 minutes before serving in soup bowls or over steamed rice.