5.0
(16)
Your folders
Your folders

Export 14 ingredients for grocery delivery
Step 1
Place all the ingredients, except the vegetable oil, tofu, butter, cilantro and salt, into a blender and blitz into a very smooth paste.
Step 2
Heat the oil in a wide saucepan or wok. Add the tomato-onion paste and cook it, covered, over a medium-high flame, stirring frequently, until the moisture is mostly gone, the paste looks darker, and shimmers with oil droplets. The paste should look quite sticky at this point and should not taste raw. This step should take you anywhere from 10-15 minutes.
Step 3
Add 2-3 cups of water or vegetable stock, depending on the thickness you want for your curry, along with the tofu cubes. Add salt, stir to mix everything, bring back to a boil and cover and cook another five minutes. Stir in the vegan butter.
Step 4
Serve hot or warm, garnished with cilantro.
Your folders
91 viewsholycowvegan.net
Your folders

198 viewssavoryspin.com
4.9
(12)
30 minutes
Your folders

181 viewsdietitiandebbie.com
4.7
(7)
20 minutes
Your folders

260 viewsplantbasedonabudget.com
5.0
(40)
25 minutes
Your folders

239 viewstheplantbasedschool.com
5.0
(12)
25 minutes
Your folders

247 viewsbbcgoodfood.com
20 minutes
Your folders

464 viewsveggiedesserts.com
5.0
(10)
17 minutes
Your folders
113 viewsveggiedesserts.com
Your folders

256 viewswellplated.com
4.9
(13)
35 minutes
Your folders

214 viewsmrishtanna.com
5.0
(15)
25 minutes
Your folders

306 viewstasteofhome.com
4.0
(4)
20 minutes
Your folders
113 viewsveganhuggs.com
Your folders

694 viewseatingbirdfood.com
20 minutes
Your folders

1094 viewsveganbell.com
5.0
(4)
25 minutes
Your folders

741 viewscupfulofkale.com
4.5
(107)
50 minutes
Your folders
101 viewsbbc.co.uk
3.6
(5)
1 hours
Your folders

201 viewsnoracooks.com
5.0
(13)
25 minutes
Your folders

289 viewsdelish.com
Your folders

234 viewsfeastingathome.com
5.0
(31)
15 minutes