CURRY 4.0 RECIPES

Steps:

• Cook onion and garlic in oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring, until softened. Add curry powder and rice and cook, stirring, 1 minute. Add water and salt and boil, uncovered, without stirring, until surface of rice is covered with steam holes and grains on top appear dry, about 8 minutes.
• Reduce heat to as low as possible, then cover pan with a tight-fitting lid and cook 15 minutes more.
• Remove pan from heat and let rice stand, covered, 5 minutes, then fluff with a fork.

Steps:

• Start preparing tofu curry Indian style by pressing, then marinating your extra firm tofu. To press the tofu, place your block into a tofu press, before leaving it for 20 minutes to drain. If you don't have a tofu press, then wrap your tofu in paper towels and press down firmly with a chopping board or other heavy kitchen object and leave for 20 minutes.
• While your tofu is pressing, mix together the marinade for our Indian tofu recipe. Measure out avocado oil, ground coriander, cayenne pepper powder, turmeric, lemon juice, and salt and pepper to taste. Combine thoroughly.
• When the tofu has been pressed and drained, slice it into cubes and leave it to marinate in the sauce you've just prepared as part of our simple tofu curry recipe. Marinate the tofu curry for at least one hour.
• Once your tofu has marinated, it's time to start preparing the rest of our curry. Start by heating avocado oil in a large skillet. When the oil is hot, fry your cubes of marinated tofu until they are golden-brown all over. You'll need no longer than 3 minutes for each cube of tofu, but remember to keep flipping them so they can cook evenly.
• Remove the tofu cubes when cooked, but keep the skillet on the heat so we can prepare the makhani sauce. Add some extra avocado oil, then fry cumin seeds in the skillet. Follow up with cardamom pods, cloves, peppercorns, and finally, the cinnamon. Cook all these ingredients together for one minute.
• Next, add diced onions and keep cooking until they start to soften. Your Indian curry with tofu now needs ginger and garlic, fenugreek leaves, and cashew nuts. Keep cooking for one minute while mixing all the ingredients together.
• Now, add chopped tomato, tomato paste, ground coriander, turmeric, and cayenne pepper powder to the skillet. Keep frying until all your tomatoes are soft and are beginning to disintegrate.
• Turn off the heat and leave the ingredients to cool down. When cool, pour the ingredients from the skillet into a blender, then pour in one cup of vegetable stock. Blend the ingredients into a smooth Makhani paste.
• Pour the paste back into your skillet and add extra vegetable stock if it's too thick for the tofu curry. Turn the heat back on and add your tofu cubes to the curry. Leave the tofu curry to simmer for at least 10 minutes on the stovetop. Add extra vegetable stock if it starts to thicken too much or looks too dry.
• Finally, stir in vegan butter and leave it to melt into the tofu curry. Add a dash of lemon juice and a squeeze of maple syrup, then serve up nice and hot with fresh rice!