Vegan Kerala Meen Curry

Vegan Kerala Meen Curry is a delightful plant-based take on the traditional fish curry from Kerala, featuring rich coconut milk and aromatic spices. This dish captures the essence of coastal Indian cuisine while being completely vegan and packed with flavors.

Ingredients

• Tofu - 200 grams, pressed and cut into cubes
• Coconut oil - 2 tablespoons
• Mustard seeds - 1 teaspoon
• Curry leaves - 10 leaves
• Onion - 1 medium, finely chopped
• Garlic - 4 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 (1 can)
• Lemon juice - 1 tablespoon
• Salt - to taste
• Fresh cilantro - for garnish

Steps

1. Heat coconut oil in a pan over medium heat and add mustard seeds. Once they start to splutter, add curry leaves.
2. Add chopped onion to the pan and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
4. Add chopped tomato, turmeric powder, red chili powder, and coriander powder. Cook until the tomato softens, about 5 minutes.
5. Pour in the coconut milk and bring the mixture to a gentle simmer.
6. Add the pressed tofu cubes into the curry and simmer for 10 minutes, allowing the flavors to meld.
7. Stir in lemon juice and salt to taste. Let it cook for an additional 2 minutes.
8. Remove from heat and garnish with fresh cilantro before serving.

Nutrition

• Calories: 350
• Protein: 14 g
• Carbs: 20 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 28 g
• Saturated Fat: 24 g
• Unsaturated Fat: 4 g
• Water: 0.3 L

Health Benefits

• Rich in plant-based protein from tofu.
• Contains healthy fats from coconut milk, supporting heart health.

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