Vegan Fish Curry Leaf Stew

Vegan Fish Curry Leaf Stew is a delightful fusion of traditional Indian flavors and plant-based ingredients, offering a rich and aromatic experience. The stew captures the essence of seafood with its umami-rich profile, while being completely vegan and nourishing.

Ingredients

• Coconut oil - 2 tablespoons
• Mustard seeds - 1 teaspoon
• Curry leaves - 10 leaves
• Onion - 1 medium, finely chopped
• Garlic - 3 cloves, minced
• Ginger - 1 inch, grated
• Tomato - 1 medium, chopped
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Coconut milk - 400 ml
• Tofu - 200 grams, pressed and cubed
• Green bell pepper - 1, diced
• Salt - to taste
• Fresh coriander - for garnish

Steps

1. In a medium pot, heat coconut oil over medium heat. Add mustard seeds and let them splutter.
2. Add curry leaves and sauté for a few seconds until fragrant.
3. Stir in the chopped onion and cook until translucent, about 5 minutes.
4. Add the minced garlic and grated ginger, cooking for another 2 minutes until aromatic.
5. Mix in the chopped tomato, turmeric powder, red chili powder, and coriander powder. Cook until the tomatoes soften, about 5 minutes.
6. Pour in the coconut milk and bring to a gentle simmer.
7. Add the cubed tofu and diced green bell pepper. Stir well to combine and let simmer for 10 minutes, allowing the flavors to meld.
8. Season with salt to taste and remove from heat.
9. Garnish with fresh coriander leaves before serving.
10. Serve hot with rice or bread.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 18 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in healthy fats from coconut milk, providing energy and supporting heart health.
• High in protein due to tofu, which is essential for muscle repair and growth.

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