Vegetarian Anda Curry

Discover a creative twist on a classic with this Vegetarian Anda Curry, a plant-based spin on the traditional egg curry that features tofu as a delicious substitute. In this recipe, firm tofu is skillfully transformed into "anda" with a golden coating of turmeric and a quick pan-sear, giving it a rich texture and flavor. The tofu is then simmered in a fragrant curry sauce made with aromatic spices, creamy coconut milk, and a vibrant tomato base. Perfectly balanced with just the right amount of heat from fresh green chili and red chili powder, this curry is a treat for spice lovers and vegetarians alike. Ready in under an hour, it's an ideal dinner served with steamed rice or warm naan. Whether you're exploring vegetarian options or looking to expand your curry repertoire, this dish is sure to satisfy!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 g firm tofu
• 1 tsp turmeric powder
• 1 tsp salt
• 2 tbsp olive oil
• 1 large onion
• 3 garlic cloves
• 1 inch ginger
• 1 green chili
• 2 large tomatoes
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 1 tsp red chili powder
• 200 ml coconut milk
• 2 tbsp fresh coriander leaves
• 1 cup water

Directions

Step 1

Drain the tofu and pat dry with kitchen towels to remove excess moisture. Cut the tofu into egg-like oval shapes.

Step 2

In a bowl, mix the tofu pieces with 1/2 teaspoon of turmeric powder, a pinch of salt, and 1 tablespoon of olive oil. Toss well to coat evenly.

Step 3

Heat a non-stick pan over medium heat and cook the tofu pieces until they are golden on both sides, about 4-5 minutes per side. Remove from the pan and set aside.

Step 4

In the same pan, add the remaining 1 tablespoon olive oil. Add chopped onion and sauté until golden brown.

Step 5

Add finely chopped garlic, ginger, and green chili. Sauté for another 2 minutes until fragrant.

Step 6

Add chopped tomatoes, and cook until they become soft and the oil starts to separate from the mixture.

Step 7

Add coriander powder, cumin powder, remaining turmeric, garam masala, and red chili powder. Stir and cook the spices for 2 minutes to release their flavors.

Step 8

Pour in the coconut milk and water, stirring well to combine. Allow the mixture to simmer for about 5 minutes.

Step 9

Gently add the sautéed tofu to the curry. Simmer for an additional 10 minutes to let the flavors meld.

Step 10

Check seasoning and adjust salt if necessary.

Step 11

Garnish with fresh coriander leaves before serving.

Step 12

Serve hot with steamed rice or naan.

Nutrition Facts

Serving size	(1428.7g)

Amount per serving	% Daily Value*
Calories	880.1

Total Fat 51.0g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 2511.0mg	0%
Total Carbohydrate 74.4g	0%
Dietary Fiber 16.9g	0%
Total Sugars 37.4g
Protein 50.7g	0%

Vitamin D 0IU	0%
Calcium 818.1mg	0%
Iron 13.8mg	0%
Potassium 2181.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.8%

Protein: 21.1%

Carbs: 31.0%