This hearty plant-based curry is filled with tender potatoes, high-protein tofu, and warming Indian spices simmered in a rich tomato-based sauce. Serve it over brown or white basmati rice, if desired, and pair it with a simple lentil dal, fresh cilantro chutney, or other favorite Indian-inspired dishes. The flavors deepen as it rests, making leftovers just as delicious the next day.
Ingredients
1 tablespoons
avocado oil
1 medium
onions
diced
5 cloves
garlic
crushed
1 tablespoons
finely grated
fresh ginger
1 tablespoons
madras curry powder
2 teaspoons
garam masala
1 teaspoons
kashmiri chili powder
1½ teaspoons
sea salt
2 cups
diced tomatoes
1 cans
coconut milk
½ cups
water
3 medium
yukon gold potatoes
cubed
16 ounces
extra firm tofu
cubed
1 cups
frozen peas
1 cups
cilantro
chopped
