RECIPE | Vegan Creamy Coriander Tofu Curry


Happy National Vegetarian Week!! I love that National Vegetarian Week also falls on my one year 'Veganversary'. I've been vegan for a whole year! Woow, I can't believe it. I still remember back when I aspired to be vegan. It took me years to work up to it, and it turned out to be the easiest and best thing I ever did for myself and my family. Yay!

To celebrate National Vegetarian Week and my one year 'Veganversary' I'm going to share with you a super duper delicious recipe that I served at my mum's birthday dinner last weekend. Everyone around the table couldn't get enough of it and there were even some third helpings being had.

The kind team at Ilumi sent me a box of goodies to try out, I collaborated with them a couple of years ago before I stopped eating meat so I was really excited to try out their meat free range of food this time around.  I was able to use their gorgeous turmeric rice to accompany this recipe, it was so easy to pop it in the microwave a couple of minutes before serving and have one less thing to worry about on the stove.

They're doing a 3 for 2 offer on their entire vegetarian food range until Sunday so head over to their website for more details and fun pickings:


(serves 4)

1 tbsp coconut oil
1 tsp mustard seeds
1 tsp cumin seeds
1 onion, chopped 
A thumb of ginger (about 1.5 inches), crushed into a paste
4 tomatoes, pureed
A large handful of coriander leaves (cilantro)
2 tbsp maple syrup
1 tsp turmeric powder
1 tbsp coriander powder
3 bell peppers, deseeded and chopped
350g silken tofu, pureed
350g firm tofu, pressed and cut into cubes (optional)
Ground Pepper
Sea Salt to taste
Rice to serve


Heat up your coconut oil on a medium heat then add mustard seeds and cumin seeds to the pan moving them around constantly until the mustard seeds start to pop. Add onions and ginger paste to the pan and cook for 1 or 2 minutes. Pour in 1.5 cups boiling water, pureed tomatoes, half the coriander leaves, maple syrup, turmeric powder and coriander powder. Stir well and let it cook for about 10 minutes stirring occasionally. 

Add the pureed silken tofu, chopped peppers, the left over coriander leaves, the cubes of firm tofu (if using) and salt and pepper to taste (I recommend the pepper as it helps 'activate' the goodness in the turmeric). Reduce the heat and simmer for a further 15 minutes, stirring occasionally. If it gets too thick add some water.

Side Note:

We ate this dish without the firm tofu, but my mum, the only meat eater around the table, made the suggestion to add it. Everyone else thought it was perfect without, but if you have people around your table who are used to having a meaty texture in their curries perhaps add the tofu so they can get their texture fix. Personally next time I make it I'll do it the same as before, without the firm tofu. 


  1. what a delicious recipe! that rice looks amazing too. x

  2. This sounds really yummy. I personally dislike the texture of tofu so would prefer if without Lucy x

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