Tofu Chickpea Vindaloo

    45 minutes

    This is an easy vegetarian Vindaloo curry with cauliflower, carrots and tofu. Serve with freshly steamed white rice, basmati if possible.

    1 person made this

    Serves: 6 

    • 3 tablespoon vegetable oil
    • 4cm piece of ginger, peeled and finely chopped
    • 2 brown onions, cut in half, then sliced
    • 1/2 head cauliflower, separated into florets
    • 3 medium carrots, peeled and sliced
    • 6 tablespoons tomato paste
    • 3 tablespoons good quality Vindaloo curry paste
    • 1 large tin (400ml) coconut milk
    • 500g extra firm tofu, cut into 2cm cubes
    • 150g mushrooms, sliced
    • 1 tin (400g) chickpeas rinsed
    • 250ml vegetable stock
    • salt to taste

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Heat oil in a large heavy pot on medium-high heat. Cook ginger and allow to become aromatic, about 2 minutes.
    2. Add onions, cauliflower and carrots, cook until lightly braised, about 5 minutes.
    3. Mix tomato paste and Vindaloo curry paste into coconut milk. Add this coconut milk mixture to the vegetables and stir.
    4. Add remaining ingredients, stir gently.
    5. Bring to a boil then cook at medium heat, uncovered, until vegetables are cooked but not overdone, about 15 minutes.

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    I made this tofu curry slightly different by substituting tin lentils for the chick peas and including fresh green beans... photo is of my dish...  -  17 May 2011