By Vidushi Singh
Want to have some vegan delight? Try this tofu lababdar curry for lunch!
14 oz. firm tofu, pressed and cut into cubes 1 large onion, finely chopped 1 green bell pepper, finely chopped 2 ripe tomatoes, finely chopped 2 garlic cloves, minced 1 inch ginger, grated 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon turmeric powder 1 teaspoon garam masala 1 teaspoon paprika 1/2 teaspoon chili powder 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup coconut cream 2 tablespoons vegetable oil Fresh cilantro, chopped (optional)
Take a pan and heat oil, Add the chopped onion and sauté well. Now add chopped green bell pepper, garlic and ginger.
Cook well and Add the ground cumin, ground coriander, turmeric powder, garam masala, paprika, chili powder, salt, and black pepper.
Add the chopped tomatoes until they are softened and mushy. Now Add the pressed tofu cubes.
Gently coat them with all the spices. Add in the coconut cream and stir. Let it cook for 15 minute.
In a bowl serve the dish and garnish with coriander and serve hot with rice or naan bread.