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5 from 1 vote

Cashew Yogurt Tofu & Bell Pepper Masala

A vegan curry in afresh tomato & cashew yogurt sauce with tofu and colored bell peppers.
Prep Time30 mins
Cook Time30 mins
Course: Main Course
Cuisine: Indian
Servings: 4

Ingredients

  • 3 tbsp avocado oil or olive oil
  • Whole Spices - 1 bay leaf, 3 green cardamom, 2 cloves and 1 inch cinnamom stick
  • 1 cup thinly sliced onions
  • 2 tbsp ginger garlic paste (simply smash 6-7 garlic cloves with 1 inch ginger shoot in a mortar pestle)
  • 1/2 tbsp cumin powder
  • 1 tbsp coriander powder
  • 1/2 tsp tumeric powder
  • Red chilli powder to taste
  • 5-6 tomatoes blanched and pureed (about 2 cup thick puree)
  • 1/4 cup super fine ground almonds (or cashews)
  • 6 oz extra firm tofu, cubed
  • 1 cup colored bell pepper chunks
  • 2-3 tbsp cashew yogurt
  • Warm water to thin the curry, as needed
  • 1 tsp kasuri methi (crushed slightly)
  • 1.5 tsp garam masala (adjust to taste)
  • Salt to taste

Instructions

  • In a large wide pot or slighly deep pan, heat up the oil on medium heat. Temper the oil with all the whole spices and saute for 10-12 seconds.
  • Add the onions next and saute on medium heat for 6-8 minutes untill soft and lightly browned. Dont darken.
  • Next add the ginger garlic paste and saute for 10-15 seconds till the raw smell goes away.
  • Add all the powdered spices next - cumin, coriander, tumeric and red chilli. Add 2-3 tbsp water and saute the spices in oil for a minute or so.
  • Add the tomato puree next and cook for 6-8 minutes untill you see oil bubbles seperating. If the masala is looking too dry, add a little warm water at this point.
  • Add the ground almond and bell peppers next and salt the curry. Let peppers cook in the tomato masala for about 2-3 minutes.
  • Next add the cashew yogurt and mix well with the masala.Check and adjust the salt. Let simmer for 2-3 minutes taking care that bell peppers dont soften too much.
  • Add the tofu cubes next and using a spatula, very carefully combine them with everything. At this point if you want, add warm water to adjust the consistency of the masala. Dont mix too much else tofu will break. Avoid cooking on high heat.
  • Let everything simmer for 5-6 minutes on low medium heat. Finish off with garam massala and kasuri methi. Combine gently. Switch off the flame. Let rest for 20 minutes before serving.