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Meera Sodha's vegan recipe for matar tofu, or pea, cashew and tofu curry | The new vegan

1 month ago   |   By The Guardian

This curry loses none of the richness of the traditional dish thanks to a rich cashew paste instead of paneer and blistered tomatoes and mangetouts Matar paneer , the classic curry on which this veganised version is based, is one of India's darlings. It's what my aunties cook whenever I visit. It's what is served by the pool to guests at Gujarati weddings. And it's on every menu in every Indian restaurant in the UK for a reason: everyone loves it. I was, therefore, a bit fearful to replace the beloved paneer with tofu for fear of losing some of the richness, but I'm here to tell you that...
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