Tofu Makhani Curry Recipe | Veggie Fest

Ingredients

• 1 (14-ounce) package extra-firm tofu, cubed
• Salt and pepper to taste
• Canola or other vegetable oil spray
• 1 teaspoon refined coconut or vegetable oil
• 1 bay leaf
• 1 small cinnamon stick (optional)
• 2 green cardamom pods
• 1 medium onion, chopped
• 3 cloves garlic, crushed
• ½ teaspoon grated fresh ginger
• 1 small seeded and chopped jalapeño pepper or Indian green chiili pepper
• 3 tomatoes or 400 grams canned diced tomatoes
• 1 teaspoon maple syrup
• Salt to taste
• ½ teaspoon red chili powder (like cayenne)
• ⅛ teaspoon turmeric
• 1 teaspoon garam masala
• ½ teaspoon kasuri methi (Dried fenugreek leaves purchased at Indian grocery store.)
• ½ cup full-fat coconut cream (not milk)
• 2 tablespoons cilantro or parsley