During the week the dishes that come out of my kitchen tend to be quick and uncomplicated, preferably those prepared in a single pot or pan. I love the sautéed ones but they are not very suitable to take in the tupper because they can be somewhat dry, so I alternate them with recipes that include some sauce. Today we have a vegan recipe with this tofu curry with healthy potatoes.
If we take into account some basic notions about tofu, we will avoid it being bland or with an unpleasant texture, and it is perfect for adding proteins to a very aromatic vegetarian curry like this one. To give creaminess I used coconut milk, but you should read the label well to verify that it is not too fat or carry added sugar. There are also other alternatives of vegetable “creams” for cooking that would go very well.
Ingredients for 4 people
400 g of firm tofu, 300 g of small potatoes, 1 spring onion, 1 clove of garlic, 1 spicy green or sweet pepper, 3-4 canned tomatoes (about 140 g), 1 spoon of curry mix, 1 teaspoon of ground turmeric, 1/2 teaspoon of ground cumin, 1/2 teaspoon of ground fennel, 300 g of coconut milk, light cream or vegetable equivalent for cooking, 1/2 lemon, black pepper, salt, extra virgin olive oil .
How to make easy curry of tofu and potatoes
Start preparing the tofu correctly. Remove from its container, discarding the liquid, and wrap in several layers of kitchen paper and a clean cloth. Place weight on top and let drain at least 15 minutes, better a full hour, if we have time. Cut into cubes the size of a bite. Chop the spring onion, the clove of garlic and the pepper, and wash and chop the potatoes.
Heat a large nonstick skillet and add the tofu. If it is not quality non-stick, grease very lightly with oil. Cook the tofu in medium heat on all sides until golden and slightly crispy. Season, remove and reserve.
Add a little oil to the same pan and add the onion with the garlic. When they take color, add the potatoes with the pepper, season lightly and cook until they begin to soften. Add the tomato and spices. Return the tofu to the pan, mix everything well and sauté a couple of minutes. Add the coconut milk or cream, bring to a boil and lower the heat.
Cover and cook the whole about 20 minutes, or until you have the desired texture. Add a bit of lemon or lime juice at the end, add salt and serve with chopped fresh parsley or cilantro, if desired.
This tofu curry with potatoes is a very complete and tasty dish that we can prepare in advance and store it without problems in an airtight container in the fridge. We can increase the rations if we also serve it with a garnish of rice, quinoa, cucus or millet, because the sauce combines very well with cereals and seeds of neutral flavor. If we are not vegans or vegetarians we could add some prawns or prawns to give it a very rich seafood touch.