Do you have Zucchini & Tofu? If yes, then make this Quick & Easy Zucchini Curry Recipe – 20 minutes!

This easy to make, rich, creamy & delicious Zucchini Tofu Curry recipe makes a great nutritious packed dinner for weekdays! It is vegan and gluten-free.

Here, zucchini (courgette) and firm tofu get cooked in a rich and creamy onion tomato masala. It pairs well with any type of rice or paneer naan.

With this super easy recipe, you can transform flat zucchini and tofu into a curry which is a delicious melange of amazing textures and mouth-watering exotic flavors.

If you love Zucchini and Tofu, then this recipe is one of the most interesting recipes to try out with zucchini!

You get an amazingly satisfying curry when you cook fried zucchini and fried tofu in a spicy onion tomato sauce.

It is ready in under 20 minutes when cooked in an Instant Pot, but it can also be done at the stovetop top in just 30 minutes.

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Click here for the full recipe with all the tips & tricks: https://mygingergarlickitchen.com/zucchini-tofu-curry/

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Serves: 5-6
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For Zucchini Tofu Curry:
☛ 5 tablespoons oil
☛ 225 grams extra firm tofu
☛ 600 grams zucchini, diced into 1-inch pieces
☛ 1 teaspoon cumin seeds
☛ 2 bay leaves
☛ 1-inch cinnamon stick
☛ 4-5 cloves
☛ 1/2 cup onion ginger-garlic paste (Make by pureeing 1 large onion + 4-5 garlic cloves + 1-inch ginger piece)
☛ 1 cup tomato puree
☛ 1 teaspoon coriander powder
☛ 1 teaspoon red chili powder
☛ 1/2 teaspoon turmeric powder
☛ 1/2 teaspoon garam masala powder
☛ 1 tablespoon Kasuri methi (dried fenugreek leaves)
☛ Salt, to taste
☛ 1 green chili, slit
☛ 1/4 cup + 2 tablespoons cashew cream
☛ 1 teaspoon brown sugar (optional)
☛ 1/2 teaspoon vegan butter
☛ 1-2 tablespoons cilantro (coriander) leaves
☛ 1/2 cup water or as needed

How to Make Instant Pot Zucchini Tofu Curry:
1. Press the saute button on the Instant Pot. Once it displays hot, add oil.
2. Now add tofu cubes in a single layer. Fry them until they are lightly golden.
3. Flip and fry from the other side until they are golden.
4. Remove fried tofu from the pot and transfer it onto a plate. Keep it aside.
5. Now add zucchini and fry for 2 minutes.
6. After 2 minutes, remove fried zucchini from the pot and keep it aside.
7. Now, deglaze the pot and add the cumin seeds, bay leaves, cinnamon stick, cloves and let the seeds splutter for a few seconds or until they are aromatic.
8. Then add onion and ginger-garlic paste and mix well. Sauté for 2-3 minutes.
9. Now add tomato puree and stir well to combine. Sauté for 2-3 minutes.
10. After that, add turmeric powder, red chili powder, coriander powder, and mix everything well. Let the masala cook for 2 minutes.
11. Now add Kasuri methi, salt and mix well.
12. After that, add 1/4 cup of water and mix again.
13. Now add green chili, fried tofu, and mix well.
14. Now add brown sugar, 1/4 cup cashew cream, and mix everything well.
15. Add 1/4 cup or more water to adjust the consistency.
16. Finally add fried zucchini and mix well.
17. Cancel the SAUTE mode. Close the lid, and set the valve to sealing. Change the instant pot setting to manual or pressure cook mode at high pressure for 1 minute.
18. QPR (Quick pressure release), after one minute. Open the lid and stir well.
19. Now add 1 teaspoon butter, garam masala powder, cilantro leaves, and 2 tablespoons cashew cream.
20. Mix well and cook for 2 more minutes.
21. Garnish Zucchini Tofu Curry with cilantro, roasted cashews, and serve hot with rice or naan.

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