Tofu Makhani Curry

I love seeing the recipes that others share on Facebook because I’m constantly learning new things.  One such post regarding a raw carrot cake recipe caused me to continue surfing on the same website and I came across this recipe.

I had everything at home pretty much and it looked easy to make nutritarian so here’s the tasty result.

Tofu Makhani Curry

1 medium onion, diced
2 tsp lemon juice
1 tsp garam masala
1/4 tsp cayenne pepper
1 tsp ground cumin
1 bay leaf
1/2 tsp ginger powder
1T garlic paste (or minced garlic)
1/4 cup cashews (pureed in the blender using some of the water below)
1 cup water
1 cup plain soymilk or nut milk
1 small can tomato paste
1 pkg. extra-firm tofu or pressed tofu, cut into 1/2 inch cubes
1 cup peas
1 bunch fresh spinach

Saute the onion in a non-stick pan with water until it is translucent.  Add the spices and stir them around until they are fragrant.

Add the rest of the ingredients (except the spinach) and simmer until the peas are cooked through and the sauce thickens.  Add the spinach in at the end and let it wilt.

I’ll be enjoying this over steamed broccoli! YUM!


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