Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A "double onion" curry: onion cooked down into the sauce, plus charred onion petals stirred through with tofu.
Equipment: Large frying pan
Measures and names
Ingredients
- 450 g firm tofu, drained, patted dry and cut into cubes
- 1 tbsp oil
- 2 onions, one finely chopped, one cut into petals
- 1 tsp cumin seeds
- 2 bay leaves
- 3 garlic cloves, crushed
- 2 cm piece of ginger, grated
- 1 tsp ground coriander
- 1 tsp chilli powder
- ½ tsp ground turmeric
- 2 tomatoes, chopped
- 1 tsp garam masala
- Salt
- 1 small handful of fresh coriander (cilantro), chopped
- Cauliflower rice or a green salad, to serve
Method
- Heat half the oil in a large frying pan over a high heat and fry the tofu for 6 minutes until golden. Tip onto a plate.
- Add the onion petals to the hot pan and cook for 2–3 minutes until charred at the edges but still crisp. Tip onto the plate with the tofu.
- Lower the heat, add the rest of the oil, the cumin seeds, bay leaves and chopped onion and cook for 6 minutes until deep golden.
- Add the garlic and ginger for 1 minute, then the ground spices, tomatoes and 100 ml water. Simmer for 4 minutes until thick.
- Return the tofu and onion petals, add the garam masala and salt and stir for 1 minute. Remove the bay leaves, scatter with coriander and serve.
Swaps and tips
Take your time over the chopped onion: the deeper its colour, the richer the sauce. Red onion works well for the petals.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 34 g | 18 g | 7 g | 25 g | 432 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
