1 / 1
4 people made this
About this recipe:
This is an easy vegetarian tofu vindaloo. Serve with basmati rice.
450g extra firm tofu, cut into 2.5cm cubes
1/2 head cauliflower, separated into florets
3 medium carrots, peeled and sliced
2 onions, halved and sliced
200g mushrooms, sliced
5cm piece of ginger, peeled and finely chopped
1 (400g) tin chickpeas, rinsed
1 (400g) tin coconut milk
6 tablespoons tomato puree
225ml vegetable stock
3 tablespoons good quality Vindaloo paste
3 tablespoons vegetable oil
salt to taste
- Heat oil in a large heavy pot on medium-high heat. Cook ginger and allow to become aeromatic, about 2 minutes.
- Add onions, cauliflower and carrots, cook until lightly braised, about 5 minutes.
- Mix tomato puree and vindaloo spice into coconut milk. Add coconut milk mixutre to the vegetables, stir. Add remaining ingredients, stir gently.
- Bring to the boil then cook at a simmer over medium heat until vegetables are cooked but not overdone, about 15 minutes. Serve over basmati rice or other grain.
Write a review
Click on stars to rate