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Tofu Tikka Masala

A quick and easy curry that's protein-packed and bursting with flavour. Perfect for weeknight dinners and meal-prep!
Course Main
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Nada E.

Ingredients

  • 1¼ cups of chickpeas
  • 1 medium head of cauliflower cut into florets (approximately 4 cups)
  • 1 large or 2 small red bell peppers sliced
  • 1 12 oz/340g packet of extra firm tofu cubed
  • ½ cup of red onion chopped
  • 2-3 cloves of garlic
  • 1 can of chopped tomatoes
  • 1 can of regular coconut milk
  • ½ cup of water
  • 1/3 cup of fresh coriander tightly packed (with stems)
  • 1 tbsp of coconut oil
  • 1 inch of raw ginger
  • 1 red chilli de-seeded
  • 1 tbsp each of cumin seeds ground coriander, smoked paprika and garam masala
  • Sea salt and black pepper to taste

Instructions

  • Start by toasting your spices on a medium flame for about 2 minutes until fragrant. Be sure to stir frequently to avoid burning.
  • Now for the curry paste: to a blender, add the chopped tomatoes, garlic, ginger, coriander, spices, and red chili and blend till everything is well mixed.
  • In a large shallow pot or wok on medium heat, add the coconut oil and onions to sauté for 2-3 minutes, next add in the bell peppers and cauliflower, stir to mix and cook for an additional 3 minutes
  • Add in your curry paste and coconut milk and stir everything together, allowing it to come to a rolling boil before adding in the chickpeas, tofu and 1/2 a cup of water.
  • Season with salt and pepper then turn the heat down to low and cover. Allow to simmer for 10 minutes or until veggies are tender.
  • If your curry base has reduced too much, add in an additional 1/2 cup of water and stir through, adjusting seasonings as needed.
  • Garnish with some extra fresh coriander and serve with your grain of choice.

Notes

If you don't have chickpeas on hand, this recipe works just as well with white or broad beans
Feel free to dial the heat up or down as you like, by adding more red chili peppers to the curry paste or some red chili powder
If you prefer a lighter curry use light coconut milk and sauté the onions/veg using water instead