As a West Indian, I grew up using curry in a lot of foods. One of my favorites was in a soup-like dish with stew chicken, onions, and potatoes. Now that I’m vegan, I like to use a plant-based version of the dish using tofu. The taste is just as good as I remember it!
Check out my recipe below and tell me how it came out!
- 4 potatoes, peeled and cubed
- 2 tablespoons vegetable oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 1/2 teaspoons cayenne pepper
- 4 teaspoons curry powder
- 1 block extra-firm tofu, cut into ¾” cubes
- 1 rib celery, finely diced
- 2 carrots, peeled and sliced into thin rounds
- ¼ tsp turmeric
- ¼ tsp cumin
- ¼ tsp paprika
- 2 cups vegetable stock
- 1/2 can coconut milk
- 1-2 cups water (as needed)
- Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
- In a large non-stick skillet, heat 1 tbsp coconut oil over medium high heat. Add the cubed tofu and cook until golden-brown and crisp on at least 3-4 sides. Set aside.
- In the same skillet, heat the remaining ½ tbsp of coconut oil. Add the onion, celery, carrots, and garlic. Cook for 2-3 minutes, stirring often, until the onion starts to become transparent.
- Add the curry powder, turmeric, cumin and paprika. Cook for another 2-3 minutes, stirring often.
- Add vegetable stock. Simmer for 5 minutes.
- Add coconut milk, pan-fried tofu, and quartered potatoes. Simmer for another 10 minutes.
- Taste, thin with water if needed, and adjust seasoning.