Olive oil • Onions • Garlic • Tomato paste • Coconut milk • Tofu (extra firm) • Garbanzo beans or chickpeas • Fresh ginger • ...

Add one 16-oz. block extra-firm tofu, drained, blotted dry, cut into 1" cubes, season with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and cook, undisturbed, until golden brown and ...

This vegan Mattar Paneer is a plant-powered twist on the comforting Indian classic. Broiled tofu replaces the paneer for a satisfying, protein-rich meal that’s naturally dairy-free and packed with ...

Veggie curry with butter chickpea and tofu Ingredients. 1 cup uncooked brown rice; 2 Tbsp coconut oil; 250 grams tofu (or paneer), cubed; ¾ cup raw cashew nuts, roasted; 1¾ cups coconut milk; ...

2 large butternut squash (5 1/2 pounds), peeled, seeded, and cut into 1-inch dice. 1 (19-ounce) can chickpeas, drained, rinsed, and dried. 1/4 cup extra-virgin olive oil. 1 tablespoon mild curry ...

Add the sin qua, pea eggplants and tofu, simmer for 5–7 minutes or until the sin qua is tender. Season the curry with fish sauce and palm sugar. The flavours in Thai recipes are a blend of hot ...

Ingredients. 2 tbsp extra virgin olive oil. 2 cloves garlic, finely grated. 1½ tsp curry powder. 400g medium-to-firm tofu. ½ cup frozen peas. 2 big handfuls baby spinach ...

You can also add 85g/3oz frozen peas, sweetcorn or spinach per person, or any roasted vegetables. Bring to a simmer and cook for 2–3 minutes until hot through.

I’ve been making a variation of this chickpea curry for many years. It’s a staple in our house and something I cook often, when we need something fast, nutritious and delicious.

Blend the peas, spinach, 200ml/7fl oz of hot water and stock cube into a smooth green sauce in a blender or food processor. Add the sauce to a pan and simmer for 5–6 minutes, until thickened.