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This creamy and rich authentic North Indian curry is a simple dinner that you will want to make time and time again. Serve with Naan bread and Basmati rice.
Duration45 mins
Cook Time40 mins
Prep Time5 mins
Servings2 people


  • 2 tbsp vegan butter
  • 4 tsp curry powder
  • 1 tsp garam masala
  • 1 tsp chilli flakes
  • 1/4 cup curry leaves
  • 1/4 cup kaffir lime leaves
  • 1 onion
  • 1 thumb ginger
  • 5 cloves garlic
  • 4 tbsp tomato paste
  • 2 cups coconut cream
  • 1 1/2 cups water
  • 2 tsp salt
  • 1 tbsp sugar
  • 500 g firm tofu
  • 100 g peas


  • In a food processor pulse the onion, garlic and ginger until a paste forms ?
  • In a large pot melt the butter and add the curry powder, garam masala, chilli flakes, curry leaves, and onion mix. ?
  • Sauté this base until fragrant and onions well sweated. ?
  • Add the tomato paste and stir it into the base, frying it all for another minute or two. ?
  • Add the coconut cream and water, sugar and salt and whisk it all through well. ?
  • Chop the tofu into small bite sized pieces and add it to the sauce?
  • Let simmer on low for 40 minutes, at least. ?
  • 10 minutes before serving add the peas ?
  • Serve with steamed basmati rice and Naan ?
This recipe was republished with permission from Olive Wood Vegan.

Find the original recipe here

Olive Wood Vegan

Olive Wood celebrates how achievable it is for us all to make sensational AND compassionate food at home. The recipes who have found their home here are seasonal and produce driven. Katie would love you to join her on this journey towards a more peaceful world and delicious life.