Hellooo 2019! We’re here, we’re happy, and we’re well fed. I spent the holidays at home in Atlanta and seriously stuffed myself with all of the unhealthy Southern foods that you can’t find in L.A. I went home with one mission in mind: eat allllll the bad food with glee and reckless abandon. I don’t feel bad about it at all, but I’m ready to clean out my arteries a little bit and eat something that isn’t deep fried and smothered in syrup.
I found this Vegan 30 Minute Curry recipe from Cooking for Peanuts, a food blog that I discovered on the Best of Vegan Instagram page. My vegan-ish journey has been made easier by following a ton of vegan Instagram pages and getting inspiration recipes from them. If you’d like a quick list of my favorite vegan Instagram pages, just holler at me and I’ll definitely share!
Making homemade curry has always intimidated me. Curry is one of my favorite foods, but I’ve never felt confident that I could replicate those bold, spicy flavors at home. I grew up eating curry thanks to my talented Jamaican mom, and I pretty much refuse to make any of her recipes these days because I can never get them just right. But, after trying out this vegan curry recipe just once I’ve already become a huge fan and can’t wait to make some more curry at home!
The best part about this curry is the fact that you can make it in about 30 minutes. That’s not counting the time it takes for your oven to preheat, but it’s still pretty quick. This curry is cooked up with baked tofu, cauliflower, and chickpeas because I love protein, veggies, and fiber! And you know it can be hard sometimes to find healthy food that also tastes good…this recipe does both.
Ok I’m done chatting. Time to start eating!
1 block of extra firm tofu, cut into 1-inch cubes
Pinch of arrowroot starch
1 medium onion, finely diced
1/2 head of cauliflower, diced
1 tsp cumin seeds
3 minced garlic cloves
1 diced serrano pepper
1 tbsp powdered ginger
1 tbsp garam masala
2 tbsp paprika
1 tsp coriander
1 tsp salt
1/2 tsp cayenne pepper
1/2 tsp turmeric
6 tbsp tomato paste
1 can of coconut milk
14oz can of diced tomatoes
1 can of chickpeas, drained and rinsed
1 tsp brown sugar
2 tbsp white vinegar
Fresh lemon juice
Preheat oven to 400 degrees. Line two baking sheets with aluminum foil.
Coat cubed tofu with a drizzle of oil, pinch of arrowroot starch and pinch of salt. Spread in an even layer on first baking sheet.
Spread diced cauliflower on the second baking sheet. Bake both in the oven for about 20 minutes, tossing halfway.
Sauté the diced onion in 2 tbsp heated oil until translucent. Add in cumin seeds and sauté another minute. Add minced garlic cloves, ginger, serrano pepper and cook another minute.
Mix in ginger, garam masala, paprika, coriander, 3/4 tsp salt, cayenne, turmeric. Cook another 30 seconds until fragrant.
Add tomato paste and cook for a few more minutes. Add the can of diced tomatoes and cook another 5 minutes constantly stirring.
Add 1 can of coconut milk, brown sugar, white wine vinegar and mix. Add in the chickpeas and stir.
Simmer for at least 30 minutes.
Mix in baked tofu and cauliflower along with fresh lemon juice. Salt to taste.