Butter Tofu Curry

This is not your authentic butter chicken recipe.  First of all it doesn’t have chicken in and is made with coconut milk, it might not be authentic, but it sure is good.


Filled with all those lovely butter chicken spices. that you have come to love, with a rich creamy sauce that you will just want to dip your naan bread in.  Serve this with rice and naan, for a deliciously warming meal.


I’ve been on a forbidden rice kick lately, so if you notice the black rice that’s what’s up with it.




  • 1 block firm tofu, cut into blocks
  • flour for sprinkling
  • 4 tbsp olive oil
  • 1 brown onion, peeled and chopped
  • 3 cloves garlic, chopped
  • 1 inch ginger, peeled and grated
  • 1 large carrot, peeled and chopped
  • 1 sweet potato, peeled and diced into small chunks
  • 1/2 cup kale, washed and chopped
  • 1 cup spinach, washed and chopped.
  • 2 tsp garam masala
  • 2 tsp paprika
  • 1 tsp coriander
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cinnamon powder
  • 1 can tomato purée
  • 1 cup coconut milk
  • 1/2 cup water
  • 1 tbsp lemon juice
  • salt and pepper to taste
  • rice and naan for serving


Coat the tofu with flour.  In a large pan heat 2 tbsp of olive oil until hot.  Fry tofu until golden on each side.  Remove from pan.

Heat the remaining olive oil.  Add onions and garlic and cook until fragrant.  Add all the spices and stir until fragrant. Add ginger.

Pour in the tomato purée and water.  Stir.  Add the spinach, kale, carrot and sweet potato.

Pour in the coconut milk.  Stir.  Reduce heat to low, cover and let cook for 10 – 15 minutes, until the veggies are tender.  Add lemon juice and season with salt and pepper.  Stir in the tofu and cook for 2 minutes.

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