This delicious vegan tofu curry with peas is a healthy weeknight dinner idea – it’s low fat and super easy to make. Mattar Paneer is a popular Indian curry meal and is well-known internationally. For the vegans, substituting Tofu instead of Paneer (cottage cheese) will give them a great way to enjoy a curry meal. Served with bread or rice.

Ingredients

• 300g tofu
• 130g frozen garden peas
• 400g canned tomatoes
• 1 large onion finely chopped
• 3 garlic cloves finely chopped
• 1.5 tablespoon of peeled ginger
• 1 bay leaf
• 120 ml coconut milk regular or reduced-fat
• 1 tsp coarse sea salt plus plenty of pepper
• 1 tsp garam masala
• ½ tsp cumin powder
• ½ tsp turmeric
• 4 tbsp cilantro finely chopped
• 5 tbsp olive oil

Instructions

1. Start by preparing the tofu. Drain it well, wrap it in a paper towel and squeeze gently to remove any excess water, cube the tofu and set aside.
2. In a pot, heat 3 tablespoons of oil, add the bay leaf, garlic, ginger and onion and fry on medium heat for a minute, stirring often. Add the garam masala, cumin and turmeric and continue frying for another minute or so, stirring often.
3. Add the tomatoes, salt and pepper, cover and simmer for about 10 minutes, stirring occasionally. In the meantime, heat 2 tablespoons of oil in a large pan and fry the tofu over medium heat until golden brown (about 2 minutes on each side).
4. Remove the sauce from the heat, discard the bay leaf and puree the sauce. Add the coconut milk, cilantro, tofu and frozen peas. Reheat the dish and adjust the seasoning if needed, and serve!

Enjoy with bread, naan, or rice.