Tofu Makhani Curry Recipe | Veggie Fest

Name: 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

veggiefestchicago.org

This creamy, delicious, and flavorful curry is just the kind of “warm-up” we all need during the winter season. It packs a protein punch with a variety of nutritional spices.

View full recipe on veggiefestchicago.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at veggiefestchicago.org.

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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