Creamy Tofu Curry with Homemade Roti: A Flavorful Fusion

Indulge in a culinary journey that seamlessly blends creamy tofu curry with aromatic homemade roti, a delectable duo that will tantalize your taste buds. This vegan-friendly dish offers a harmonious balance of flavors and textures, making it a perfect choice for both casual gatherings and special occasions.

Ingredients for Creamy Tofu Curry:

- 14 ounces firm tofu, pressed and cubed - 1 tablespoon olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 1 tablespoon grated ginger - 1 teaspoon turmeric powder - 1 teaspoon coriander powder - 1 teaspoon cumin powder - 1/2 teaspoon garam masala - 1 (15 ounce) can full-fat coconut milk - 1 cup vegetable broth - 1/2 cup chopped cilantro - Salt and black pepper to taste

Ingredients for Homemade Roti:

- 2 cups whole wheat flour - 1 teaspoon salt - 1 cup warm water - 1 tablespoon vegetable oil

Instructions for Creamy Tofu Curry:

1. Heat olive oil in a large skillet over medium heat. 2. Add tofu cubes and sauté until golden brown on all sides. Remove from skillet and set aside. 3. In the same skillet, add onion and cook until softened. 4. Add garlic, ginger, turmeric, coriander, cumin, and garam masala. Cook for 1 minute, stirring constantly. 5. Stir in coconut milk and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes. 6. Return tofu to the skillet and simmer for another 10 minutes, or until heated through. 7. Stir in cilantro, salt, and black pepper to taste.

Instructions for Homemade Roti:

1. In a large bowl, combine flour and salt. 2. Gradually add warm water while kneading until a soft and pliable dough forms. 3. Divide the dough into 12 equal portions. 4. Roll each portion into a thin circle. 5. Heat vegetable oil in a skillet over medium heat. 6. Cook roti for 1-2 minutes per side, or until golden brown spots appear.

Serving Suggestions:

Serve creamy tofu curry with fluffy homemade roti. Garnish with additional cilantro or a squeeze of lime juice for an extra burst of flavor.

Tips:

- For a richer flavor, use coconut cream instead of coconut milk. - Add a pinch of cayenne pepper for a touch of spice. - Serve this curry with other sides such as jasmine rice or quinoa. - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.