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    Home » main course:India

    Baked Tofu Curry (Easy Tofu Makhani)

    Published: Sep 1, 2021 by Richa 77 Comments

    Jump to Recipe   Print Recipe

    The easiest, simplified and hands-off version of tofu makhani (butter tofu) curry! No tempering spices, no sauteeing onions, no frying tofu. The oven takes care of everything for a fabulous silky Baked Tofu curry! Serve with rice for a delicious vegan dinner. Glutenfree Nutfree. Soyfree option.

    two servings of vegan baked tofu curry served with rice and sprinkled with fresh herbs

    If you are adding ONE more tofu curry recipe to your collection of easy dinner recipes, let it be this vegan baked tofu curry. Why? Because it is the easiest, simplified and most hands-off version of butter tofu curry! No tempering spices, no sauteeing onions, no frying tofu. The oven takes care of all of these steps for us. Even better, we get all of this done within the same casserole dish. Fewer dishes = more time to relax.

    This Indian tofu curry is vegan and baked version of tofu makhani. Tofu/paneer makhani and tofu butter masala are often used interchangeably. Though very similar sauces, makhani is silkier and smoother than butter masala. This version uses canned tomato purée and coconut milk to get that creamy silky sauce! You can add other proteins such as veggies and chicken, soycurls or chickpeas to the sauce.

    baked vegan tofu curry casserole

    The gravy is rich and creamy thanks to coconut milk and it is flavored with aromatic warming spices. Your home will be filled with a tantalizing aroma while your curry is baking. Yes, I repeat, this curry is baked in the oven. All in all, this vegan dinner took less than 45 to make, and trust me, you will be going back for seconds when you sit down to enjoy this delicious meal. Maximum flavor with minimal effort.

    Serve this curry with rice and mop up all that delicious gravy with some hit roti or naan until the last drop is cleaned off your plate.

    two bowl with Indian vegan baked tofu curry served over fluffy rice with a golden spoon on the side

    MORE INDIAN COMFORT FOOD

    • Baked Madras curry Tofu
    • Baked Balti Veggies
    • Veggie curry casserole 
    • Butter Tofu- GF
    • IP Tikka Masala Simmer Sauce GF
    • Tofu in Spinach Curry – Saag Tofu
    • Vegetable Jalfrezi

    Print Recipe
    5 from 29 votes

    Baked Tofu Curry (Vegan Tofu Makhani)

    The easiest, simplified and hands-off version of butter tofu curry! No tempering spices, no sauteeing onions, no frying tofu. The oven takes care of everything for a fabulous silky Baked Tofu curry! Serve with rice for a delicious vegan dinner. Glutenfree Nutfree Soyfree option
    Prep Time10 mins
    Cook Time45 mins
    Total Time55 mins
    Course: Main Course
    Cuisine: Indian
    Keyword: baked tofu makhani, indian tofu curry, tofu curry recipe, tofu makhani, vegan tofu makhani
    Servings: 4
    Calories: 354kcal
    Author: Vegan Richa

    Ingredients

    • 2 tsp oil divided
    • 14 oz (396.89 g) firm or extra firm tofu pressed and cubed small
    • 3/4 cups (120 g) chopped onions
    • 3 cloves garlic minced
    • 1 tsp minced ginger
    • 1 hot green chili such as serrano or thai minced Or use mild
    • 2 tsp ground coriander
    • 1/2 -1 tsp ground cumin
    • 1/2 tsp ground cardamom
    • 1/4 tsp black pepper
    • 1/4-1/3 tsp cayenne or Indian red chili powder
    • 2 bay leaves
    • 1/2 tsp dried fenugreek leaves optional
    • 16 oz (453.59 g) tomato puree
    • 14 oz (396.89 ml) coconut milk or 1 1/4 cup of cashew milk
    • 3/4 tsp salt
    • cilantro for garnish

    Instructions

    • Brush the oil all over a large baking dish. Add the pressed and cubed Tofu to 1 side of the baking dish, and toss well to coat with some of the oil.
    • On the other side of the baking dish, add the onion, garlic, ginger, chili, and all of the spices, and a good pinch of salt, and mix well to coat. You can add a few sprinkles of water and mix so the spices and oil are evenly distributed on the onion. Then bake at 400 degrees F (205 c) for 12-15 minutes, or until the onion is golden and the tofu is slightly crisp on the sides.
    • Take the baking dish out of the oven, and add in the tomato puree, canned coconut milk, and salt, and mix well, then even it out with a spatula. Put it back in the oven to bake for 15-20 minutes, or until the sauce has thickened to preference. Sauce will be more viscous when hot but thickens on cooking
    • Take the dish out of the oven, garnish witb cilantro , some coconut cream, and serve with rice or flat bread. You can also add in some vegan butter just before serving.

    Notes

    • To make this soy free, you can use chickpeas, or chickpea tofu. You can use 1 can of chickpeas or  2 cups of cubed chickpea tofu.
    • You can also use fresh tomatoes, pureed. Use 3 fresh tomatoes pureed, and add in 2 tbsp of tomato paste instead of the canned tomato puree.
    • Spices: I use pretty fresh and potent spices. If yours are old or you prefer more spiced sauces, double up on the ground spices.  You can also add in 1/2-1 tsp garam masala.  Non Indian brands of garam masala usually do not have right balance of flavors, so either use an Indian brand or make your own. 
    Stove top: Crisp up the tofu first in a bit of oil then remove from the skillet. Then add the oil, spices and onion garlic chili and cook until Golden. Add the rest and bring to a boil, add in tofu and continue to simmer for 15 mins. 

    Nutrition

    Nutrition Facts
    Baked Tofu Curry (Vegan Tofu Makhani)
    Amount Per Serving
    Calories 354 Calories from Fat 198
    % Daily Value*
    Fat 22g34%
    Saturated Fat 12g75%
    Sodium 487mg21%
    Potassium 770mg22%
    Carbohydrates 18g6%
    Fiber 4g17%
    Sugar 7g8%
    Protein 13g26%
    Vitamin A 640IU13%
    Vitamin C 16mg19%
    Calcium 176mg18%
    Iron 7mg39%
    * Percent Daily Values are based on a 2000 calorie diet.

    Ingredients

    • we need firm or extra firm tofu for this recipe. We want to press the tofu and cut it into cubes
    • onions, garlic, and ginger, and green chili form the base of our gravy
    • Indian spices for that authentic touch: ground coriander, cumin, cardamom, black pepper, and cayenne will have your taste buds enjoying this dish
    • bay leaves add more depth of flavor to the gravy. You could use curry leaves instead
    • dried fenugreek leaves are an optional ingredient but it adds that authentic touch to the curry
    • tomato puree lends sweetness, acidity, body, and color to the tofu curry sauce
    • coconut milk makes this a rich and creamy curry. For a coconut-free  version, use cashew milk

    Tips:

    • To make this curry soy-free, you can use chickpeas or chickpea tofu. You can use 1 can of chickpeas or  2 cups of cubed chickpea tofu.
    • You can also use fresh tomatoes, pureed. Use 3 fresh tomatoes pureed, and add in 2 tbsp of tomato paste instead of the canned tomato puree.
    • Omit the cayenne pepper and pick a mild green chili for a less spicy version

    ingredients needed for making baked tofu curry

    Press the tofu

    Open a package of firm or extra-frim tofu and drain the liquid. Cut the tofu width-wise into slices — four times should do it. Now, lay some paper towels on a sheet pan and spread your tofu slices in a single layer on top. Put more paper towels over the tofu, then place another sheet pan over them.

    Place some heavy objects on top of the sheet pan ( cookbooks or cans). Leave the tofu to press for at least 15 minutes. You can leave it like that for hours if you have room for it in the fridge.

    How to Make Baked Tofu Curry

    tofu cubes in a casserole dish next to minced onion, ginger, garlic and chile

    Brush the oil all over a large baking dish. Add the pressed tofu cubes to 1 side of the baking dish, and toss well to coat with some of the oil. On the other side of the baking dish, add the onion, garlic, ginger, chili, and all of the spices, and mix well to coat, then bake at 400 degrees F (205 c) for 12-15 minutes. Bake until the onion is golden and the tofu is slightly crisp on the sides.


    baked tofu cubes, next to minced onion ginger and chili tossed with Indian spices

    baked tofu and baked minced onion garlic ginger in a casserole dish

    tomato puree and coconut milk being added to baked spices and tofu in casserole dish

    Take the baking dish out of the oven, and add in the tomato puree, canned coconut milk, and salt, and mix well, then even it out with a spatula.

    vegan baked tofu in coconut gravy in casserole dish

    Put the casserole dish back in the oven to bake for 15-20 minutes, or until the sauce has thickened to preference.

    baked vegan tofu curry casserole

    Take the dish out of the oven, garnish, and serve with flatbread, rice, roti or Vegan Naan

    two bowls with vegan tofu curry casserole served with rice with a spoon on the side

     

     

     

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    1. Ed Thayer

      March 08, 2023 at 9:15 pm

      5 stars
      Made this tonight, so easy and the whole family devoured it. Their only issue was they wanted thirds! Lol I doubled it as written and it came out perfect! Next time I will have to triple!! 😄🙃🌱🔥

      Reply
      • Vegan Richa Support

        March 09, 2023 at 8:51 pm

        LOL! yay! glad it was a hit

        Reply
    2. JM

      January 19, 2023 at 3:08 am

      I’d love to try this–are you using a 9×13 dish or an 8×8? Thanks!

      Reply
      • Vegan Richa Support

        January 19, 2023 at 6:19 pm

        This recipes uses a large 9×13 dish. Enjoy!

        Reply
    3. Huong

      January 18, 2023 at 4:20 pm

      5 stars
      Thank you Richa

      Reply
      • Vegan Richa Support

        January 19, 2023 at 6:16 pm

        You are so welcome. 🙂

        Reply
    4. Kayte

      November 10, 2022 at 8:37 am

      5 stars
      This was fabulous. I did not have cardamom so I substitued it with pumpkin pie spice; delicious. In addition to the tofu, I added carrots, peas, and corn. I love how easy this was to make. Every dish I have made of yours has been wonderful. Thank you.

      Reply
      • Vegan Richa Support

        November 10, 2022 at 10:41 pm

        I am so happy to hear!

        Reply
    5. Emily

      October 09, 2022 at 5:40 pm

      5 stars
      Made this following the recipe exactly and it was fantastic! I want to find a way to work some veg in next time, but even without – stupendous

      Reply
      • Vegan Richa Support

        October 11, 2022 at 7:45 pm

        Great~such an adaptable recipe.

        Reply
    6. Indra

      July 19, 2022 at 6:26 pm

      I am a paneer lover. I am turning vegan and for some reason I am unable to acquire tofu taste. Will this recipe have that tofu taste in it?

      Reply
      • Richa

        July 19, 2022 at 9:19 pm

        Try this one instead. https://www.veganricha.com/butter-tofu-paneer-tofu-butter-masala-recipe/ The spicing and baking the tofu takes away the soy flavor

        Reply
      • Chanel

        August 12, 2022 at 5:08 am

        5 stars
        Made this recipe according to instructions (though I am always slightly generous on the spices based on having all your books and cooking from this blog frequently, just our taste preference). This dish was an absolute hit with my hubby. He declared it better than the Tikka Masala at his favorite Indian restaurant in Dallas (we drive four hours to eat there). The sauce in the final step took almost 30 minutes to reduce, I even raised the oven to 425° (my oven is calibrated and has an addl. thermometer, so temperature was accurate). The can of coconut milk I used struck me as somewhat watery, that may well have been the issue. The huge win for me is that the stove stays clean and with rice in the IP dinner basically cooks itself. Thanks for another wonderful meal!

        Reply
        • Richa

          August 12, 2022 at 4:49 pm

          Awesome! Yea could be the coconut milk. You can mix in 2 tsp flour into the coconut milk and it will thicken more

          Reply
    7. Caroline

      April 29, 2022 at 3:58 pm

      5 stars
      Very yummy and super easy to make! I had to tinker around the edges as what I know as tomato puree in the UK may not be what was intended in the recipe. I also got a bit mixed up with the different ways of measuring liquids and put in a 400ml tin of coconut milk, which I now realise was too much (checking with a conversion chart I think I should have used just under 300ml). Anyway I thickened the sauce with a bit of cornflour and all was good. My finished dish looked just like the picture and I’ll definitely make this again.

      Reply
      • Vegan Richa Support

        May 01, 2022 at 1:31 pm

        good to know!

        Reply
    8. Catherine Long

      April 05, 2022 at 12:54 pm

      5 stars
      This tasted nice and it was so easy to cook. I’ll add it to my list. I really enjoy making your recipes

      Reply
      • Richa

        April 05, 2022 at 9:18 pm

        ❤️❤️❤️

        Reply
    9. Lin

      November 26, 2021 at 11:40 pm

      5 stars
      I absolutely love this recipe, I add mushrooms as well. Just delicious xx

      Reply
      • Vegan Richa Support

        December 01, 2021 at 9:37 am

        nice addition

        Reply
      • Shannon

        December 05, 2021 at 4:20 pm

        Amazing, I just thought I’ll pop into comments section to see if anyone has tried adding mushrooms and it’s the first comment! Haha taking it as a sign!

        Reply
        • Vegan Richa Support

          December 08, 2021 at 1:36 pm

          good to hear – lots of info there!

          Reply
    10. Sonali

      November 10, 2021 at 7:12 pm

      5 stars
      Loved how convenient and straightforward this recipe was! Might double the spices next time because it was a little too tomato-ey for me but otherwise wouldn’t change a thing. Thanks Richa 🙂

      Reply
      • Richa

        November 10, 2021 at 7:31 pm

        Awesome! Different brands of tomato purees can be more or less concentrated. Use a bit less than the whole can and yes add more spices! I usually add on the low end so it’s also an everyday weekday meal.

        Reply
    11. Grace Lim

      October 23, 2021 at 11:33 pm

      5 stars
      This recipe is so easy but oh sooooo good!!! I made it for a house party where the hosts are indian vegan and they absolutely cannot believe that i made such an amazing dish!!! Thank you!!

      Reply
      • Vegan Richa Support

        October 25, 2021 at 10:40 am

        Perfect ! thanks Grace

        Reply
    12. Brooke Ashley

      October 12, 2021 at 5:43 pm

      5 stars
      Delicious!
      Tomato puree isn’t carried in my area so I did a 60:40 ratio of tomato paste:water and that worked great!
      I didn’t have any fenugreek leaves, but next time I make this could fenugreek seeds be used instead somehow?

      Reply
      • Richa

        October 12, 2021 at 7:59 pm

        Use 1/8 tsp seeds, powder them or grind them and add instead of leaves

        Reply
    13. Lena

      September 19, 2021 at 8:22 pm

      5 stars
      Shockingly good for such an easy recipe. I had everything except fenugreek, but I used a bit of celery salt and it worked out well. This will be a regular for my family. Thanks for the great recipe!

      Reply
    14. Rachel Benson

      September 19, 2021 at 4:53 pm

      It was fantastic and so easy. Loved it!!

      Reply
      • Richa

        September 19, 2021 at 8:03 pm

        Awesome!!

        Reply
    15. Monica

      September 19, 2021 at 4:26 pm

      5 stars
      This was delicious and easy. I was lazy and used onion powder instead of onions and mixed all the spices and the garlic with the tofu. I used tomato sauce and reduced the salt. Thanks!

      Reply
    16. Maneesha

      September 09, 2021 at 5:54 pm

      Hi Richa! Can this be made stovetop?

      Reply
      • Richa

        September 10, 2021 at 12:46 am

        Yes, crisp up the tofu first in a bit of oil then remove from
        Pan. Then add the spices and onion garlic chili and cook until Golden. Add the rest and bring to a boil and continue to simmer for 15 mins

        Reply
    17. Margaret Pearce

      September 05, 2021 at 4:34 pm

      5 stars
      This was awesome! I love how simple this was, something about mixing all the ingredients directly in the baking dish was so satisfying 😊 Thank you Richa!

      Reply
    18. Sital

      September 05, 2021 at 4:07 am

      5 stars
      Loved it……such an easy recipe to make and so delicious …made it today

      Reply
      • Richa

        September 05, 2021 at 1:56 pm

        ❤️❤️

        Reply
    19. Rita

      September 04, 2021 at 6:50 pm

      5 stars
      This was my first curry! I thought it would be a good one to start with. It was delicious, made it exactly as stated. Now on to the next one.
      This is all new to me, and working with all the different spices is so interesting.

      Reply
      • Richa

        September 04, 2021 at 8:52 pm

        Awesome!! Try the other baked ones listed as well!

        Reply
    20. Cheli

      September 03, 2021 at 9:46 am

      5 stars
      So so good. I added a tiny bit of maple butter and it tasted like the butter masala I used to get all of time. Loved the baking procedure.

      Reply
      • Richa

        September 03, 2021 at 10:22 am

        Awesome

        Reply
    21. Chris

      September 02, 2021 at 1:02 pm

      5 stars
      Hey Richa,

      Hubby and I really enjoyed this dish. I only used one cup of light coconut milk and all the tomato, next time I will use the whole can. Other than that, I followed the recipe as written. Had steamed broccoli on the side and wild rice. I was afraid of it splattering too, but it really didn’t. It bubbled more than splattered. I put a flat cookie sheet under it to avoid any mess.

      SO GOOD!

      Thanks again for a winner!

      Reply
      • Richa

        September 02, 2021 at 3:20 pm

        Yay

        Reply
    22. Sarah

      September 02, 2021 at 11:11 am

      If I wanted to add some vegetables, such as bell peppers or sweet potatoes, when would I add them?

      Reply
      • Richa

        September 02, 2021 at 11:18 am

        For quick cooking veggies like bell peppers, add with the tomato. Sweet potatoes take longer so add with tofu

        Reply
    23. Susie

      September 02, 2021 at 8:49 am

      I love your website and have made some good stuff (love the Mediterranean Chickpea Salad!). But this recipe was not good – It had no curry flavor to me. It tasted like tomato puree with some coconut milk in it. I bought all new spices so that was not the issue. But perhaps all of the spices need to be tripled? Anyway, I will not be making it again. Thanks anyway!

      Oh, but the idea of roasting the tofu and veggies was a good one – I might try that with a different recipe!

      Reply
      • Richa

        September 02, 2021 at 10:47 am

        I am not sure what “curry” flavor you are looking for. Curries are from various countries (india Japan’ Jamaica Indonesia Malaysia Thailand ) and each has their own flavor. This is a simple Indian curry. You can try with double or triple the spices. Maybe the tomato purée or sauce beans was using a thicker purée. Brands are different and a thicker tomato base will take over the flavor. Use half the tomato purée and add more spices. Also add 1/2 tsp turmeric as most generic western curries always use turmeric and it’s not used in this recipe.

        Reply
        • Susie

          September 04, 2021 at 12:45 pm

          Thanks! It just did not take like any curry I have ever had, and I eat curry all the time!

          Reply
          • Richa

            September 04, 2021 at 1:54 pm

            Please see my previous comment. Curry is a very generic term. A generic western curry is just curry powder and coconut milk. This is an Indian curry. For a generic curry try my peanut butter chickpea curry

            Reply
      • Khiri

        November 02, 2021 at 12:30 pm

        Could this recipe be doubled?

        Reply
        • Richa

          November 02, 2021 at 2:15 pm

          Yes. Bake time might increase by 5-10 mins

          Reply
    24. Renee

      September 02, 2021 at 7:47 am

      This recipe looks delicious. How would you prepare this with soy curls? Thank you.

      Reply
      • Richa

        September 02, 2021 at 10:48 am

        Add them after the onions are done cooking.

        Reply
    25. Ceci

      September 01, 2021 at 7:38 pm

      5 stars
      Excellent. Easy!!!!!
      Thanks

      Reply
      • Vegan Richa Support

        September 03, 2021 at 2:22 pm

        easy peasy

        Reply
    26. Cate

      September 01, 2021 at 5:41 pm

      5 stars
      I’m worried this will cause a lot of splattering in my oven and a big mess to clean up. Can someone reply to me if they’ve tried this? I’ve never done something saucy like this in the oven without covering it with foil.

      Reply
      • Richa

        September 01, 2021 at 6:31 pm

        It doesn’t splatter. If you’re worried then just put a light parchment on top of your baking dish

        Reply
      • Susie

        September 02, 2021 at 8:51 am

        No, it did not splatter.

        Reply
    27. Rebecca

      September 01, 2021 at 9:27 am

      Could you please offer a tasty alternative to omitting onions and garlic. I find creating fullness of flavor without these two ingredients a challenge.
      Thank you.

      Reply
      • Richa

        September 01, 2021 at 9:43 am

        Use peeled and thinly sliced zucchini instead of onion. Add another 1/3 tsp fenugreek leaves as a garlic substitute.
        I need to finish up the draft post on onion garlic subs:)

        Reply
        • Rebecca

          September 01, 2021 at 11:45 am

          Thank you for the tips. I look forward to the subs when you’re done 😊

          Reply
        • Cher

          September 03, 2021 at 5:44 pm

          I’ve been subbing in daikon for onion lately and it’s working a treat!

          Reply
        • Sarah

          January 30, 2022 at 4:44 pm

          5 stars
          So so so yummy! Another win on this dish! I just love your cook books and your recipes. I had my non-vegan family over and they loved it as well! Thank you

          Reply
          • Vegan Richa Support

            February 02, 2022 at 6:34 pm

            thank you so much Sarah

            Reply
    28. Lani strom

      September 01, 2021 at 8:27 am

      Richa,
      I am trying hard to avoid the fat content of coconut. Is there any advice on what to substitute
      ute?
      I know it won’t be as creamy but for me that is a small price to pay

      Reply
      • Richa

        September 01, 2021 at 8:31 am

        Thin cashew milk will work

        Reply
      • Richa

        September 05, 2021 at 1:58 pm

        You can also mix in some flour to the cashew milk so you can use less cashews. Flour will thicken and add texture while just a bit of cashew will add flavor

        Reply
    29. Marion

      September 01, 2021 at 8:16 am

      5 stars
      I can see that this is yet another fabulous recipe. Looking forward to making this!

      Reply
      • Richa

        September 01, 2021 at 9:02 am

        ❤️❤️

        Reply
    30. nicole

      September 01, 2021 at 7:45 am

      5 stars
      Merci, j’apprécie toujours vos recettes surtout quand elles sont traduites en français, car monles logicils ordinateurs ne le font pas correctement.je peux les transmettre à mes amis alors.

      Reply
    31. JN

      September 01, 2021 at 7:35 am

      5 stars
      OMG! I have to make this when I get home from work! Your step by step photos helped a great deal and how did you know I was one of those who hates cooking but your recipes are so easy & simple that I do enjoy making them! 🙂 THANK YOU!

      Reply
      • Richa

        September 01, 2021 at 9:02 am

        Awesome! Thanks!

        Reply
    32. Cynthia Risley

      September 01, 2021 at 6:41 am

      so many ingredients!

      Reply
    33. Sue

      September 01, 2021 at 6:06 am

      Richa do you think this would freeze in 4 batches once cooked? looking for easy to make ones like that now that I am widowed and on my own. My late husbands favourite was your Cauliflower and Pea Curry baked similar but with blender sauce. This would be even easier.

      Reply
      • Richa

        September 01, 2021 at 9:03 am

        Yes it will freeze fine. Make sure there isn’t too much air above the food in the container. You might have add more non dairy milk while reheating as the sauce would have thickened a bit

        Reply
    34. Misa

      September 01, 2021 at 5:32 am

      5 stars
      This is a great recipe! Thank you.

      Reply
      • Vegan Richa Support

        September 03, 2021 at 2:20 pm

        Thank YOU!

        Reply

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    • Vegan Richa’s Instant Pot Book

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