| Prep: 15 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 354 | 14g | 6g | 46g |
| sugars | fibre | protein | salt |
| 10g | 7g | 14g | 1g |
Why I Love British Spicy Tofu and Vegetable Curry
More often than not, culinary adventures transport us beyond the borders of our regions, introducing us to the interplay of flavors and techniques of others. One such journey led me to the heart of British cuisine on a quest to create the perfect Spicy Tofu and Vegetable Curry. Today, I wish to share my love for this delightful dish that marries the (quite literally) earthy flavors of vegetables and tofu with the vibrant warmth of curry.
Of Fusion and Flavors
While my culinary roots are heavily steeped in rich Italian-American traditions, I confess that my palate relishes the diversity of global cuisine. After all, what else could better exemplify the spirit of adventurous eating than a New Jersey-based, Italian-American chef falling in love with a British Tofu and Vegetable Curry?
Looking back, I remember drawing inspiration for this British recipe from Gordon Ramsay. His adventurous approach to cooking, and him being a grand proponent of British culinary traditions, has always been admirable. This curry’s flavor profile is vibrant and deep. Gordon’s influence finds a subtle mention here, echoing conversational vegetables and tofu narrating stories of a erudite, spicy curry.
An Adventure on the Plate
The Spicy Tofu and Vegetable Curry is an unassuming dish at first glance, but it sure packs a punch in terms of flavor and texture. It’s a medley of nutritious vegetables bathed in a rich, spicy, and mildly sweet curry. This dish really speaks volumes about the reciprocating harmony between ingredients that could, at first glance, seem very disparate.
If you’ve ever enjoyed the classic Indian vegetable curry or the Thai tofu in red curry, you might find this recipe offering a similar comforting, soul-satisfying experience. The use of tofu, in particular, is an innovative addition that bolsters the protein quotient and lends a unique texture that silkily balances out the hearty crunch of the vegetables.
This curry pairs wonderfully with a myriad of dishes. For an Italian twist, why not serve it alongside a tomato-based pasta, like spaghetti marinara? The contrasting flavors and textures are sure to thrill your tastebuds!
In a nutshell, the Spicy Tofu and Vegetable Curry is a celebration of diverse flavors coming together harmoniously. More than just a British recipe, it’s a testament to the beauty of culinary fusion: proof that any time we open our kitchens to the flavors of the world, we take a step towards a cooking-centric community that’s richer and far more diverse.
What You’ll Need
- 1 tablespoon vegetable oil
- 2 large onions, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 2 teaspoons ground cumin
- 1/2 teaspoon cayenne pepper
- 1 large bell pepper, diced
- 2 medium carrots, sliced
- 1 head of broccoli, cut into florets
- 2 medium zucchinis, chopped
- 1 14-ounce block of firm tofu, drained and cubed
- 1 14-ounce can of diced tomatoes
- 1 14-ounce can of coconut milk
- 1 tablespoon brown sugar
- 1/2 cup fresh cilantro, chopped
- Salt, to taste
- 6 cups cooked basmati rice
Method
Step One
Put the vegetable oil in a large pot on medium heat. Once the oil is hot, stir in the chopped onions. Sauté these until they become soft and golden.
Step Two
Add the minced garlic and fresh ginger to the pot. Continue to cook and stir these together with the onions until the garlic is aromatic, which should take about a minute.
Step Three
Next stir in the curry powder, ground cumin, and cayenne pepper. Let these spices cook with the onion mixture for two minutes to release their flavours. Be sure to keep stirring to prevent them from sticking or burning.
Step Four
Add the diced bell pepper, sliced carrots, broccoli florets, and chopped zucchinis to the pot. Stir all of these ingredients together until they’re well-coated in the curry mixture.
Step Five
Add the cubed tofu to the pot next, followed by the diced tomatoes, coconut milk and brown sugar. Blend all these ingredients together and bring the mixture to a simmer.
Step Six
Allow the mixture to simmer until the vegetables are tender and the flavors have melded together. This should take approximately 15-20 minutes. You can then add in the chopped cilantro and season with salt, according to taste.
Step Seven
Now, your spicy tofu and vegetable curry is ready to serve! Divide the cooked basmati rice between serving bowls and ladle the curry over the top. Enjoy your delicious meal!
