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Meatless Monday: Spicy Indian tofu curry

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Blue Kitchen

(Read caption) Explore new flavors and spices with this vegan curry dish. Serve it as a main course, or just one dish in an Indian feast.

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We’re not big on new year’s resolutions at Blue Kitchen. There’s something so rigid and formal about "resolving" to do something: “Be it hereby resolved that….” But there are things that we talk about doing, directions we talk about taking. The first post of the new year seems like a good place to explore a couple of them.

One is something we’ve actually been doing for a while – eating less meat. The other is getting into cooking more Indian food at home. This simple, spicy, big-flavored tofu curry let me do both.

The recipe is adapted from "Vegan Indian Cooking: 140 Simple and Healthy Vegan Recipes" (2012) by Anupy Singla. Published by the Agate Surrey imprint, the cookbook contains background on Indian cuisine and helpful tips on spices, spice blends and shortcuts. A former TV news journalist, Anupy has turned full time to sharing Indian cuisine with the world. Her first cookbook, "The Indian Slow Cooker," has been the No. 1 best selling Indian cookbook on Amazon since its release in 2010.


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