About this recipe:An easy and flavourful vegetarian tofu vindaloo similar to what they make in our local Indian restaurant. Serve with some fluffy basmati rice and soft naan on the side.
3 tablespoons vegetable oil
1 (5cm) piece fresh root ginger, peeled and minced
2 onions, halved and sliced
1/2 head cauliflower, cut into florets
3 carrots, peeled and sliced
3 tablespoons vindaloo curry powder
6 tablespoons tomato puree
425ml coconut milk
230ml vegetable stock
425g tinned chickpeas, drained and rinsed
450g extra-firm tofu, cut into 2.5cm cubes
95g mushrooms, sliced
salt to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:25min › Cook:35min › Ready in:1hr
Heat the vegetable oil in a casserole dish or large saucepan over medium-high heat. Stir in the ginger, and cook until fragrant and beginning to brown, about 2 minutes. Stir in the onions, cauliflower, and carrots. Cook and stir until the vegetables have softened, about 5 minutes.
Stir in the vindaloo powder and tomato puree until no lumps of tomato puree remain. Stir in the coconut milk, vegetable stock, and chickpeas. Gently fold in the tofu and mushrooms, and season to taste with salt. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 15 minutes. Stir occasionally as the vindaloo cooks.