Szechuan Kashmiri Curry (Indian-Chinese Fusion)

An Indian-Chinese fusion curry featuring Szechuan-spiced tofu in a silky curry sauce made from tomato, soy, and Kashmiri chili, with bell pepper, ginger, and scallion aromatics

Smoky, spicy, and savory with a smooth, velvety sauce.

Szechuan-Kashmiri Curry

Ingredients:

• 2 tbsp neutral oil (like sunflower or peanut)

• 1 block firm tofu, pressed and cubed

• 1/2 tsp Szechuan peppercorns, toasted and crushed

• 1/2 inch ginger, minced

• 1 clove garlic, minced

• 1/2 red bell pepper, thinly sliced

• 2 scallions, chopped

• 1 small tomato, grated or blended

• 1 tsp soy sauce

• 1/2 tsp vinegar (rice or white)

• 1/2 tsp Kashmiri chili powder

• 1/4 tsp turmeric

• 1/4 tsp five-spice powder

• 1 tsp cornflour mixed with 2 tbsp water (slurry)

• 1/3 cup water or vegetable broth

• Salt to taste

• Optional: pinch of sugar to balance

Instructions:

1. Heat oil in a nonstick pan and crisp the tofu cubes until golden on all sides. Remove and set aside.

2. In the same pan, add crushed Szechuan peppercorns, garlic, ginger, and stir-fry for 30 seconds.

3. Add bell pepper and cook for a minute.

4. Pour in tomato puree, turmeric, chili powder, five-spice, and salt. Cook till oil starts to separate.

5. Add soy sauce, vinegar, and broth. Stir in tofu.

6. Add the cornflour slurry and simmer until the sauce thickens and clings to the tofu.

7. Garnish with scallions and serve with jasmine rice or garlic naan.

Nutrition Information:

Calories: 320 kcal. 

Total Fat: ~14 grams

Saturated Fat: ~3g rams

Cholesterol: 0 mg

Sodium: ~700 mg

Total Carbohydrates: ~28 grams

Fiber: 5 grams

Sugar: 6 grams

Protein: ~16 grams