Recipe Almond, Mushroom and Tofu Curry (Vegan) - mydish
4 stars based on 2 reviews

Almond, Mushroom and Tofu Curry (Vegan)


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!


Water 550ml
Brown Rice 300g
Ground Almonds 120g
Chilli Powder (or To Taste) ¾ Tsp
Turmeric ½ Tsp
Cinnamon ½ Tsp
Coriander Seeds 2 Tsp
Cumin Seeds 2 Tsp
Mushrooms (any Kind Will Do) 150g
Frozen Spinach 100g
Tofu (based On Cauldron) 1 Pack
Tomato Puree 1 Tbs
Small Onion Finely Chopped 2
Olive Oil 1 Tbs
Cloves Garlic 1

Hints 'n' 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.