Baby Corn And Tofu Curry Recipe

Hearty, vegan and gluten free curry with chunks of tofu and fresh corn kernels. Just few cashews lend a wonderful creamy base to this curry. Tastes best with steamed basmati rice or naan bread.

Checkout these delicious curry recipes for more options- instant pot chickpea curry, thai yellow curry, green curry, red curry, thai panang curry, chickpea spinach curry, restaurant style dal fry.

I usually make this curry with only corn, but this time around I wanted to make it more hearty and threw in some chunks of tofu. It turned out so good that I have already made in twice again 🙂

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This tofu curry is so rich and creamy just like paneer butter masala, veg makhanwala but without any butter or cream. Just few cashews blended into smooth paste lends a wonderful creamy texture and rich taste.

The curry base used here is a brilliant one. Made with very few easily available ingredients, this curry base comes together in minutes. You can use this curry base and make many variations with this curry recipe.

I made this curry with tofu in the same lines of paneer butter masala but I just left out butter, cream and retained the cashew paste. If you want to this curry lighter you can use coconut milk instead of cashew paste too.

Red Curry Delight

Tofu– I like to use extra firm tofu in all curry recipes. It holds shape well in curries. If extra firm tofu is not available then use firm tofu. Even with extra firm tofu it helps to press them tofu block for 20-30 minutes to remove as much water as possible.

Sweet corn– You can use fresh or frozen. No need to blanch r thaw beforehand. For a different texture you can cut the corn with cob and add.

Onions– Onions lend the base to the curry sauce along with tomatoes along with lending a subtle sweet taste and favor. I have used red onions here, you can also use white onions for a very mild flavor.

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Tomatoes– Use red and ripe ones for best results. I have just pureed them raw but for smoother curry you can blanch, peel and puree. You can also use canned tomatoes. For deep color and flavor add 2 tablespoons tomato paste.

Cashews– Cashew nuts are used to make this vegan tofu curry super rich and creamy. You can very well make this curry without cashews but the texture will be different and also the curry will be thin. Instead of cashews you can use thick coconut milk. Checkout the instructions in the notes on using coconut milk.

Spices & Seasoning- Regular spice powders using in Indian curries like red chili powder, ground turmeric powder etc. As we are not using any whole spices in this curry, god quality garam masala powder and a dash of curry powder is required.

Thai Veg Curry

Begin by pressing the tofu block for 20 minutes using a tofu press or between kitchen towels and a heavy object. Once done, cut into cubes and set aside.

Slice onions thinly. Puree the tomatoes and mince the ginger and garlic. If you are using ginger garlic paste you can add it as well.

Heat 2 tablespoons oil in a large skillet or pan. Add cumin seeds and let it fry for few seconds in medium high flame.

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Add-ins– You can add any vegetable like carrot, beans etc to this curry along with corn. Instead of corn you can also add shelled green peas.

Low cal alternate for cashews– If you wish to make lighter version of this curry you can easily use blanched almonds or even coconut milk.

If you want to add coconut milk add it after you add tofu and simmer just for a minute or two. Do not cook in high flame or cook for long time after adding coconut milk. It will curdle the curry.

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Can I use paneer instead of tofu– By all means, I have made this curry many times with paneer and it is so delicious. If you are using paneer, simmer the curry just for 2-3 minutes after adding as it will become soft very fast.

Make head instructions- This curry base freezes very well. Prepare the curry sauce with or without corn and let cool thoroughly. Transfer to suitable containers and freese. Stays good for around 3 months.

I hope you will try this vegan tofu curry recipe and enjoy as much as we did. Please give a star rating★ in the recipe card below. Follow us onPinterest, Instagram, Facebook for more recipes and ideas

Veggie Thai Green Curry Recipe

Creamy tofu curry with sweet corn is a quick and easy weeknight curry that you can easily make in 30 minutes. Hearty, vegan and gluten free curry with chunks of tofu and fresh corn kernels. Just few cashews lend a wonderful creamy base to this curry. Tastes best with steamed basmati rice or naan bread.

I am Harini. The recipe developer, food photographer and chef behind cook click n devour. My aim behind this blog is to provide easy, tried and tested recipes that beginners can cook with confidence. I took keen interest in cooking and took courses on cooking, baking during teens purely out of passion. With a decade of cooking experience I am glad to share my recipes and culinary knowledge with you all here. Stay tuned and happy cooking!