Tofu is also known as bean curd as it is prepared by coagulating soy (which is a bean) milk and then pressing the resulting curds into solid white blocks of varying softness.
Ingredients
FOR PANEER OR TOFU MARINADE
1 block (250 g) tofu or paneer, cut into 1 cm (½ inch) cubes or use paneer if not vegan
½ cup yogurt
2 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
Pinch of salt
FOR THE CURRY
¼ cup raw cashews
1 Tbsp vegetable oil
5 cloves garlic, minced
1 large onion, diced
1 green chilli
2 tsp fresh grated ginger
1½ Tbsp garam masala
1½ Tbsp ground coriander
1½ Tbsp ground cumin
1 tsp salt
2 small diced tomatoes
¼ cup tomato paste
½ Tbsp agave syrup/ sugar
1 can (400 mL) coconut milk (we used full-fat)
Directions:
- Combine the tofu or paneer, yogurt, garam masala, cumin, coriander, and turmeric. Let this sit to marinate.
- Either bake the above in an oven or saute in a pan on high heat with little oil, might stick to the pan so keep turning and be quick.
- Transfer the marinated tofu/ paneer out onto a parchment-lined baking tray. Bake for about 15 – 20 minutes, turning every few 5 – 10 minutes to get even browning. Keep an eye on it to prevent burning.
- Soak the raw cashews in boiling water to soften. Set aside while chopping the veggies.
- To a large pot on medium-high heat, sauté the oil, garlic, onion, and ginger until the onions are soft, about 5 minutes. Add splashes of water as needed to deglaze the pan.
- Add in the garam masala, coriander, cumin, salt, and any pepper and cook for 1 minute, until fragrant.
- Add the diced tomatoes, tomato paste, drained cashews, agave syrup, and the coconut milk. Blend everything with an immersion blender. Let simmer on low, and cover with a lid.
- Once the tofu or paneer is golden, remove from the oven or pan and add it to the pot. Give it a gentle stir, and serve with rice, bread or roti a sprinkle of fresh cilantro, some plant-based yogurt, and some lemon wedges.