Veggie Curry with Cardamom Yogurt
For the Cardamom Yogurt:
  • 1 individual package yogurt of your choice (Icelandic, Greek, soy, coconut)
  • Seeds from 6 cardamom pods, minced
  • ½ teaspoon brown mustard seeds
  • 1 tablespoon extra-virgin olive oil
  • Pinch sugar
  • Tiny squeeze lemon
  • Sea salt, to taste
For the Tomato Vegetable Curry:
  • ½ package tofu, cubed (about 1 cup)
  • 1 tablespoon coconut oil
  • 1 tablespoon vegan butter
  • 1 yellow onion, chopped
  • 1 garlic clove, minced
  • 1 tablespoon minced ginger
  • 1 serrano chile, minced
  • 2 tablespoons curry powder
  • 1 teaspoon cumin
  • 1 teaspoon fenugreek
  • 1 teaspoon brown mustard seeds
  • 1.5 cups chopped mushrooms
  • 1 carrot, chopped
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 2 cans diced tomatoes
  • Pinch sugar
  • 1 cup light coconut milk
  • 1 cup frozen peas
  • Sea salt
  • Chopped cilantro, for garnish
  1. Make the cardamom yogurt: Mix the yogurt, minced cardamom seeds, brown mustard seeds, olive oil, sugar, lemon juice, and salt and adjust the seasonings to taste. Set in the refrigerator while you prepare the rest of the meal. If the yogurt is too thick before serving, thin with water until it has a creamy consistency.
  2. Prepare the vegetable curry: Bake the cubed tofu in a 400-degree oven for 15-20 minutes until slightly golden brown and a little more firm.
  3. Meanwhile, prepare and chop all ingredients so you have them ready to go before you start cooking.
  4. In a large skillet, heat the oil and butter over medium/high heat. Add the onion, garlic, ginger, and chopped chile. Cook, stirring occasionally, until the onions begin to turn translucent, 5-7 minutes. Add the curry powder, cumin, fenugreek, and mustard seeds and stir for another couple of minutes until fragrant.
  5. Add the mushrooms and a few pinches of salt and cook another minute or so. Add the carrot, broccoli, and cauliflower and cook for another couple of minutes until the mushrooms have started to cook down.
  6. Add the tomatoes, a pinch of sugar, and coconut milk and stir to combine. Turn heat down and simmer, stirring occasionally, for about 20 more minutes. Add the peas and baked tofu cubes and let simmer over barely any heat until the peas are warmed through.
  7. This is forgiving – ours sat longer due to our fire situation and it tasted better the longer it sat, giving the flavors a longer time to marry together.
  8. Taste and adjust seasonings as you wish. If you would like it creamier add more coconut milk. Garnish with the chopped cilantro.
  9. Serve with the cardamom yogurt, naan, and rice if you wish.
Recipe by Love and Lemons at