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Creamy tofu curry with big veg sauce

• Anna Glover

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Serves 4

Easy

Prep: 25 mins

Cook: 40 mins

plus overnight marinating

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Try our vegetarian butternut squash and carrot curry with grilled chunks of tikka-marinated tofu

Healthy

High protein

Low carb

Low salt

Low sugar

Vegetarian

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Make our creamy tofu curry with big veg sauce, then try tofu katsu curry, Thai green tofu curry or vegan tofu tikka masala.

olive health editor's wellbeing tip

"This plant-packed recipe feels much more comfort than chore. Plenty of spices, plus a creamy sauce with ground almonds and coconut, mean the plant points stack up while you enjoy a tasty and luxurious curry." Join our free 2025 wellbeing plan here.

Creamy tofu curry with big veg sauce recipe

Ingredients

Nutrition

TOFU

• 600g tofu

  drained and cut into bite-sized pieces

• 100g natural yogurt

• 1 tbsp tikka paste

• ½ lemon

  juiced

CURRY

• 2 tbsp ghee or sunflower oil

• 1 onion

  chopped

• 2 garlic cloves

  chopped

• thumb-sized piece of ginger

  chopped

• 50g ground almonds

• 250g butternut squash

  cut into 3cm chunks

• 3 carrots

  cut into 3cm chunks

• 2 tsp ground cumin

• 1-2 tsp kashmiri chilli powder

• 2 tsp ground coriander

• 1 tsp ground fenugreek

• 400g tin of finely chopped tomatoes or passata

• 100ml vegetable stock or water

• 50ml single cream

  plus a drizzle to serve

• handful of coriander

  chopped

• 1 green chilli

  sliced, to serve

Nutrition: per serving

• kcal310
• fat18.8g
• saturates3.4g
• carbs13.9g
• sugars10.5g
• fibre5.6g
• protein18.7g
• salt0.31g

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Method

• step 1

  Toss the tofu with the yogurt, tikka paste, lemon and seasoning. Marinate for at least 30 mins or overnight.

• step 2

  Heat the oil in deep pan and fry the onion for 10 mins until soft and lightly golden. Add the garlic and ginger, fry for another minute, then stir in the almonds and toast for a minute.

• step 3

  Stir in the squash, carrots and spices with some seasoning. Cook for 5 mins, put on a lid and steam for a few minutes to soften the veg.

• step 4

  Add the tomatoes and stock, and bring to a simmer. Cook for 10 mins, uncovered, until reduced. Remove from the heat and whizz with a stick blender or carefully spoon into a liquidiser and blend until smooth. Keep on a low simmer for 10-15 mins, covered, while you cook the tofu.

• step 5

  Heat the grill to high. Line a tray with foil and put the tofu pieces in the tray, leaving any excess marinade in the bowl. Grill for 10-15 mins, turning halfway through, until just starting to char. Drain any liquid from the baking tray as you turn. Stir through the sauce along with the cream, check the seasoning, and serve topped with coriander and sliced chilli.

Best ways with tofu.

Authors

Anna GloverSenior food editor

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