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Tofu Curry Coconut Milk

If you’ve been searching for a comforting, Homestyle gourmet curry that’s both rich and satisfying yet easy enough to make at home, then this Tofu Curry with Coconut Milk is your answer. Quick weeknight fix and weekend comfort on a plate. the crunchiness of almonds and cashews, and the mild sweetness of tofu in a creamy white gravy. 
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 3 peoples
Course: Main Course
Cuisine: American, Indian
Ingredients Method Notes

Ingredients
  

Ingredients
For the White Gravy:
  • 2 tbsp Butter
  • 1 tbsp Clarified butter
  • 8–10 Almonds
  • 8–10 Cashew nuts
  • ½ cup coconut Milk
  • 2 tbsp Fresh Cream
For the Curry Base:
  • 2 tbsp Butter
  • 1 tsp Ginger-Garlic Paste
  • 1 tsp Red Chili Powder
  • ½ cup Tomato Purée
  • 1 tsp Salt adjust to taste
  • 1 tsp Cumin Powder
  • ½ tsp Turmeric Powder
  • 1 cup Coconut
Final Additions:
  • 1 block Firm Tofu cubed
  • ½ tsp Cardamom Powder
  • 1 tsp Kasuri Methi (dried fenugreek

Method
 

Step-by-Step Recipe
    Step 1: Prepare the White Gravy
    1. In a pan, heat butter and Clarified butter. Add almonds and cashew nuts and sauté for about 10 minutes on low heat until golden and fragrant. Transfer to a blender, add milk and fresh cream, and blend into a smooth, creamy paste. This forms your white nutty gravy.
    Step 2: Make the Curry Base
    1. In another pan, melt butter and add ginger-garlic paste. chili powder and tomato puree, stirring well salt, cumin powder, and turmeric powder to bring out the spice balance. Pour in coconut milk and let it simmer gently.
    Step 3: Combine the Flavors
    1. Add the prepared white gravy into the curry base, stirring until smooth and creamy. Allow this mixture to cook on low flame for about 20 minutes, so the flavors deepen and the texture becomes velvety.
    Step 4: Add Tofu and Finish
    1. Finally, add tofu cubes and let them absorb the flavors for a few minutes. Sprinkle cardamom powder and crushed kasuri methi for that authentic Indian aroma.
    2. Serve hot with basmati rice, naan, or even quinoa for an American twist.
    Serving Suggestions
    1. Pair it with garlic naan for a restaurant-style Indian dinner at home.
    2. Serve with brown rice or quinoa for a healthier, protein-rich version.
    3. Garnish with fresh cilantro or a swirl of cream for an elegant finish.

    Notes

    FAQs about Tofu Curry with Coconut Milk

    1. Can I make this curry vegan?
       Yes! Simply swap the butter and ghee for plant-based butter or oil, and replace fresh cream with coconut cream. The dish will still be creamy, rich, and delicious.
    2. What type of tofu works best?
       Firm or extra-firm tofu is best for curries, as it holds shape well and absorbs flavors without breaking apart.
    3. Can I make this ahead of time?
       Absolutely. This curry stores well in the refrigerator for up to 3 days. Reheat on low heat, adding a splash of water or coconut milk if the gravy thickens too much.
    4. What can I serve this with?
       It pairs wonderfully with steamed basmati rice, garlic naan, or even quinoa for a lighter option.
    5. As
       Yes, you can skip almonds and cashews if you have allergies. For a similar creamy texture, use more coconut cream or blend in sunflower seeds as a nut-free option.

    Nutrition (Per Serving, Approx.)

    • Calories: 320 kcal
    • Protein: 14 g
    • Carbohydrates: 16 g
    • Fat: 22 g
    • Fiber: 4 g
    Sugar: 5 g