Almond, Mushroom and Tofu Curry (Vegan) Recipe at MyDish

Almond, Mushroom and Tofu Curry (Vegan)

4 stars based on 10 reviews Rate this Recipe


  • 1 - Put the rice on (30-35 mins for brown rice)
  • 2 - chop onions and garlic, add to large pan with garlic and olive oil and fry until changes colour.
  • 3 - chop tofu and mushrooms / grind the spices in a pestle and mortar
  • 4 - add spices to onions and garlic, fry for a couple more minutes
  • 5 - add water, tomato puree, tofu, mushrooms and ffrozen spinach (it will defrost in the pan), bring to boil then cover and lower the heat to simmer.
  • 6 - when rice is almost cooked (about 5 minutes tto go) add the ground almonds to the tofu mixture and stir in, cook for about 5 minutes.
  • 7 - serve. Nice with mango chutney!
  • Tips

    • Use the mix of spices with the onion, garlic and puree and add your own choice of veg instead of tofu - as long as the veg or whatever you use comes in at about 700g it works well with any selection.


    Comments Add your comment

    • VERY GOOD indeed and easy to make. Used ORGANIC SMOKED TOFU (didn't have plain)by CLEAR SPOT and had the SPINACH as an accompanying vegetable freshly picked from garden.
      Noted no seasoning mentioned in recipe? I added a tomato stock cube to the water and some salt after tasting at end of cooking.

      by ariya on Wed Sep 16 2009   reply to this comment


    • 2 small onion finely chopped
    • 1 cloves garlic
    • 1 tbs olive oil
    • 1 tbs tomato puree
    • 1 pack tofu (based on Cauldron)
    • 100g frozen spinach
    • 150g mushrooms (any kind will do)
    • 2 tsp cumin seeds
    • 2 tsp coriander seeds
    • ½ tsp cinnamon
    • ½ tsp turmeric
    • ¾ tsp chilli powder (or to taste)
    • 120g ground almonds
    • 300g brown rice
    • 550ml water

    By Views 4644  Added Mon Aug 31 2009