Hemp Tofu Pasanda Curry
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
2
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Calories
230 kcal
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Course
Main Course
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Cuisine
Indian
Hemp Tofu Pasanda Curry
Description
The Hemp Tofu Pasanda Curry starts by pan-frying hemp-tofu cubes with garam masala and cinnamon to develop a light golden exterior. A complex spice base is created by sautéing red onion, garlic, ginger, exotic spices like cumin, coriander, fennel seeds, clove, and seeds such as pumpkin and poppy, which add subtle depth to the curry. Cooked tomato is then combined and mashed before being blended with coconut milk to a smooth consistency ensuring the poppy seeds break down fully.
The blended sauce returns to the pan where it is seasoned with paprika, cayenne for heat, salt, and sugar for balance. The tofu cubes are folded in, and the curry simmers with a lid on, thickening and allowing the tofu to absorb the flavors while mellowing the grassy notes of raw poppy seeds. This results in a creamy, subtly spiced curry with a hint of sweetness and layered warmth.
Serving suggestions include rice, quinoa, or flatbreads to complement the sauce and provide a complete meal. The recipe notes provide flexibility for substitutions such as regular firm tofu, tempeh, vegetables, or chickpeas, each adapting cooking steps slightly to maintain proper texture and flavor absorption. This curry suits those looking for a mildly spiced, seed-enhanced vegetarian dish with nuanced seasoning.
Ingredients
- 1 8 oz tofu regular or Chimicurri flavor, or use Firm Tofu, pressed and cubed, Hemp-tofu, cubed 1/2-3/4 inch cubes
- 2 tsp neutral cooking oil use less or more to preference, generic cooking oil
- 1/2 tsp garam masala
- 1/4 tsp cinnamon powder
- 1/2 cup red onion chopped
- 2 cloves garlic chopped
- 1 inch ginger chopped
- 1/4 tsp cumin seeds
- 1/4 tsp fennel seeds
- 1/2 tsp coriander seeds
- 1 clove
- 1 Tbsp pumpkin seeds or sunflower seeds
- 1/2 tsp white poppy seeds khus khus, or black poppy seeds
- 1 tomato chopped, medium
- 1/2 cup coconut milk
- 1/4 cup water
- 1/2 tsp paprika
- 1/4 - 1/2 tsp cayenne powder or to taste
- 3/4 tsp salt
- 1/2 tsp sugar
Instructions
- In a pan, add oil and heat at medium. Add the cubed Hemp-tofu, garam masala and cinnamon and cook for 4-5 minutes or until lightly golden on some edges. Remove from pan and keep aside.
- To the same pan, add onion and cook for 4-5 minutes until translucent. Add garlic, ginger, cumin, coriander, fennel seeds, clove, pumpkin seeds, poppy seeds and cook for 2 minutes.
- Add the tomato and cook for 4-5 minutes until saucy. Mash the larger tomato pieces while it cooks.
- Cool slightly and blend to a smooth puree with a 1/2 cup coconut milk. Blend well until the poppy seeds break down.
- Add puree back to the pan. Add water, paprika, cayenne, salt and sugar and the hemp-tofu cubes.
- Mix well. Cover and cook on low-medium heat for 15-18 minutes or until the sauce thickens and the tofu picks on the color. Stir twice in between. taste and adjust salt, spice. The curry needs to cook through to cook the poppy seeds which are somewhat grassy uncooked.
- Serve hot with rice/quinoa, flatbread, Naan.
Notes
- Press firm tofu before cooking, and follow the same method for hemp-tofu for best texture.
- Tempeh can be used by cooking it with the spices and water until absorbed before adding to the curry.
- Vegetables or cooked chickpeas can replace tofu; cook them with spices briefly then simmer in curry until tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 12g | 4% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Sodium | 275mg | 11% |
| Potassium | 433mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 985IU | 20% |
| Vitamin C | 9.3mg | 10% |
| Calcium | 62mg | 6% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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