Vegetarian Hearty Meat Curry

Discover the ultimate comfort food with this Vegetarian Hearty Meat Curry, a plant-based twist on a classic favorite. Packed with protein-rich tofu, tender cauliflower florets, and vibrant green peas, this dish is simmered in a lusciously spiced coconut milk and tomato base. Fragrant undertones of garlic, ginger, and traditional Indian spices like cumin, turmeric, and garam masala ensure a flavor-packed experience in every bite. Perfectly browned tofu replaces meat, providing texture and heartiness while staying vegetarian-friendly. Garnished with fresh coriander and a splash of zesty lemon juice, this curry is as wholesome as it is satisfying. Ready in just an hour, it pairs beautifully with fluffy rice or warm naan, making it an ideal choice for a comforting weeknight dinner or an impressive dinner party option.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 400 grams extra firm tofu
• 300 grams cauliflower florets
• 100 grams green peas
• 1 large onion
• 3 garlic cloves
• 1 inch piece ginger
• 200 ml tomato puree
• 400 ml coconut milk
• 3 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric
• 1 teaspoon garam masala
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 20 grams fresh coriander leaves
• 1 lemon

Directions

Step 1

Start by pressing the extra firm tofu to remove excess moisture. Place it between paper towels and put a heavy object on top for about 10 minutes.

Step 2

While the tofu is pressing, chop a large onion finely and set aside. Mince the garlic cloves and ginger.

Step 3

Cut the tofu into bite-sized cubes.

Step 4

Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Remove and set aside.

Step 5

In the same pan, add the remaining tablespoon of oil, add the chopped onion and sauté for 3-4 minutes until it becomes translucent. Then add the minced garlic and ginger, cooking for an additional 2 minutes.

Step 6

Stir in the curry powder, ground cumin, ground coriander, and turmeric. Toast the spices for about 1 minute until fragrant.

Step 7

Add the tomato puree and cook for 4-5 minutes, stirring occasionally, until the mixture thickens slightly.

Step 8

Pour in the coconut milk, and stir to combine, bringing the mixture to a gentle simmer.

Step 9

Add the cauliflower florets and green peas to the sauce, cover, and let simmer for 10 minutes until the cauliflower is tender.

Step 10

Return the browned tofu to the pan, stirring to coat it with the curry sauce. Cook for an additional 5 minutes.

Step 11

Season the curry with salt, black pepper, and garam masala. Stir well to combine.

Step 12

Remove from heat, and garnish with chopped fresh coriander leaves and a squeeze of fresh lemon juice.

Step 13

Serve the hearty vegetarian curry with your choice of rice or naan for a complete meal.

Nutrition Facts

Serving size	(1785.3g)

Amount per serving	% Daily Value*
Calories	1457.0

Total Fat 78.1g	0%
Saturated Fat 11.8g	0%
Polyunsaturated Fat 25.4g
Cholesterol 0mg	0%
Sodium 6736.5mg	0%
Total Carbohydrate 129.8g	0%
Dietary Fiber 33.0g	0%
Total Sugars 64.2g
Protein 83.8g	0%

Vitamin D 0IU	0%
Calcium 3017.0mg	0%
Iron 29.9mg	0%
Potassium 4135.2mg	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: 45.1%

Protein: 21.5%

Carbs: 33.3%