Tofu Okra Curry

Tofu Okra CurryGreen veggies, protein and saucy; this tofu okra curry makes a great family meal when combined with a portion of rice or quinoa. The vegetables are all out there with this colourful concoction and there is no hiding from them but it’s mild and tasty so worth the try if your kids are ready for that next step.

 
Prep time
Cook time
Total time
 
Serves: 6-8 portions
Ingredients
  • 5-6 large okras
  • 1 large pepper
  • 1 14oz pack of firm or extra firm tofu
  • 1 onion
For the Gravy
  • 125g / half box cherry tomato
  • ½ tsp turmeric powder
  • ½ tsp garam masala
  • 1 tbsp coriander seeds
  • 1 tsp coriander powder
  • 2 tbspn ground cashew nut powder
  • 1 tbspn sugar
  • 1 cup water
  • cooking oil
  • salt to taste
Preparation
  1. Prepare the tofu by draining out the water it is packaged within and then pressing it to remove the excess water. If you do not have a tofu press, you can do this by wrapping kitchen roll around the tofu 5-6 times and placing the slab on a chopping board with a weight on top (I use a frying pan). Leave for 10-15 minutes and prepare the remaining ingredients,
  2. Wash the okra with cool water and drain well. Pat dry with a clean kitchen towel and cut off the stems.
  3. Chop crosswise into ½ inch slices and set aside
  4. Wash, deseed and cut the red pepper into bite-sized chunks and then peel and chop the onion into similar sized pieces.
  5. Now unwrap the tofu and cut into 1 inch rectangular pieces.
Cooking the Veggies
  1. In a large non-stick wok and using about 3 tablespoons of cooking oil, stir-fry the tofu pieces for about 5 minutes until they are crispy on all sides. Remove the tofu pieces from the pan.
  2. In the same pan, add in the pepper, onion and okra and cook for a further 5 minutes until the vegetables are cooked and add the tofu back in.
The Gravy
  1. In a separate pan, make the gravy.
  2. Wash and dice the cherry tomatoes.
  3. In about 1 tablespoon of cooking oil, add in the coriander seeds. After 1 minute add in the tomatoes, turmeric powder, garam masala, salt and sugar.
  4. Allow to cook for 5 minutes on a low heat until the tomatoes have softened
  5. Add in the water and cashew powder and then blend with an electric blender to create a smooth gravy.
Final Touches
  1. Pour the gravy over the cooked vegetable, tofu mixture, simmer on a low heat and mix well.
  2. Serve hot with rice, quinoa or any Indian bread

 

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