ain't nobdy got time for all them spices! LOL j/k ...i do lentils and rice with coconut milk, salt, and curry and it's super fast and yummy...gonna try it with spices
I’m a 68 yr old grandma of Indian origin. I live in Canada. I became a vegan couple of yrs having been a vegetarian before. I just made this today. My hid it’s amazing. God bless you dear. Thank you
I love your new format! I love the growth! I love to see you veganize heritage meals. We are all looking for healthy ways to keep food traditions alive. The little girls at the end, ADORABLE!
I almost never comment on videos, but I’ve commented on the last couple of yours. I love this idea of talking to your subscribers, your audience, that’s a really cool idea and nobody else that I follow is doing that. This recipe looks delicious, and I too need quick and easy recipes for the weekdays. I can’t wait to try this.
I’m so excited that you enjoy these taste tester videos with my audience! It’s such a fun way to get to know people in the rainbow plant life community ☺️ I hope you enjoy this curry!
I am an Indian from Kerala and we use lot of coconut and coconut milk. My 2 cents : Coconut milk is usually added towards the end of the recipe, then bring the dish to medium boil and turn it off. This retains the flavor of the coconut milk. Boiling it for 10 mins is not a good idea. The flavor of coconut will be lost. Secondly, the cauliflower can be precooked similar to tofu in salt water and then added to the gravy, then simmer it for couple of minutes to let it soak the gravy and now it’s ready to serve.
My Dad is dealing with cancer and is possibly pre-diabetic. Your recipe includes so many foods like cauliflower and spinach that are great for cancer recovery, yet is flavourful. I know that curries taste better the next day, so I love that I can make this at home and take it to my parents' home the next day and provide leftovers. Thank you!
Cauliflower and other cruciferous vegetables contain sulforaphane, a highly anti-cancer compound. However, an enzyme in the cruciferous vegetables that make sulforaphane is destroyed above a temperature of 48 degrees centigrade. Thus one should cut a cruciferous vegetables into small pieces before cooking, which would release the enzyme, wait for sulforaphane reaction to complete (about 45 minutes) before cooking. Once sulforaphane is formed, you can cook it, as sulforaphane itself is heat resistant and is not affected during cooking. If you don’t have time to wait, eat some other raw cruciferous vegetable (for example cabbage) along with cooked cruciferous vegetable. The raw cruciferous vegetable will provide the enzyme to form sulforaphane. Or you can eat uncooked mustard or wasabi along with cooked cruciferous vegetables. Best are the sprouts of cruciferous vegetables. For example, broccoli sprouts have 100 times the sulforaphane forming compounds compared to that of mature broccoli. It has been shown by studies that half a cup of broccoli sprouts a day not only can help destroy cancer cells, it even destroys cancer stem cells, so it reduces the likelihood of future cancer. A three day old broccoli sprouts have found to have the highest sulforaphane forming compounds.
I wish I'd filmed my parents' reaction! My dad couldn't stop talking about the tofu and said it was the best tofu he'd ever had. My mom asked for the recipe and was interested in tracking down curry leaves when she got back to Ohio. They're generally not adventurous eaters, so I considered this a massive success!
To nisha and the testers: I made this tonight and it- is- epic!!! Here’s a few changes because it’s what I had and worked great: used frozen cauliflower, frozen jalapeños, and pressed the tofu only- just didn’t have a burner easily available with the rice being cooked- 70 minutes start of collecting everything to sitting down to eat// fantastic!! Thanks!!
thanks for this. I was really curious if I could use frozen cauliflower, as that's all I have. Did the cauliflower have a good texture to it when you were done, or was it super mushy?
@@snailmailmagic interesting, i hadn't thought about that. thank you guys for the feedback. finally fresh cauliflower is a decent price at my local store, so i was able to get some :) i had forgotten what an incredible vegetable it is, the texture is everything with cauliflower!
Hello, I have never subscribed or left a comment before, so here it goes. We migrated from India in 1979 as a Family, of course wearing the Amitabah Bachann high heel shoes as a 10 yr old, which proved to be very fatal for walking. Anyways, we settled in Ohio. My mother was looking to do something that she always knew to do and the only thing she knew to do. Feed Others. She started "Sunanda's Kitchen" in Athens Ohio. It was a great success for my Mom and the Community. I remember the smells while cleaning dishes, I remember when she would ask me to help her fold the Samosas to close them up. So many things from the smell and the atmosphere I remember. I usually cook for myself Indian food and make it a point to offer it to my neighbors. I have been impressed with your style of you tube cooking videos. There is a technique which I never learned from my Mother as she has passed away. She always did stuff according to what she knew and what was passed down from her ancestors. By the way, in India, we had two separate kitchens and Pots, one of Veg and another for Non-Veg. Sorry for the long message.
My heart is happy that those parents are teaching their kids about food and cooking at this young age. It’s just such an important life skill and true love and appreciation for food really adds a lot to ones journey whilst here on earth. Yes. That’s how reverent I am about food.
Tip for anyone who sees this: I've seen suggestions from elsewhere when working with tofu, the best way to get all the liquid out before cutting it is to press it for 30min. You can either buy a tofu press for $20-$30 or just use two cutting boards and place a heavy object on top (I use a big bowl/pot of water). That will extra extra help the tofu absorb all the flavor. Tofu is a blank, tasteless slate of pure plant protein, and getting flavor into it is of the utmost importance to make it taste good and not scare away any potential tofu-first-timers!
"If you're not coughing, you're not doing it right." OMG, yes! Nisha, we adore your recipes and are making this on Wednesday night. Thank you for being such a blessing to us. We love Indian food, and we adore that you have transformed all of my favorite recipes to vegan! HUGS FROM TEXAS. I will tag you on IG after making this.
My wife cooked your lentil curry before, and it was probably the best thing I've ever eaten in my entire life! If this tastes anything like that, I know it'll be a hit. Side note, that homemade Naan bread was amazing! Can't wait to try this!
Love the taste testers - you always talk about "baby mouth" and this time you had an actual baby taste tester so precious and loved seeing how much it meant to you. Thanks for all your amazing recipes!
As a vet, your “previously frozen defrosted tofu” addition reminds me a LOT of my “boiled COOLED water” disclaimer when I tell owners what to clean their pet’s eye area with 😅😂 Edited to add: this looks amazing and I’m cooking this ASAP 😋
I just made this and it was a serious hit! The only thing I tweaked was adding the tomato sauce (rather than the coconut milk) to deglaze the pan as I've always been taught one should cook off the tomato for a bit (until oil oozes out at the side of the pan) so as to avoid the raw tomato taste. It was awesome...so thank you...for making my vegan conversion all the easier!
I love watching your videos. They are engaging and so helpful. I love your sense of humor and how down to earth you are. The cooking tips and tools are invaluable. I’m a new vegan of 6 months , and your channel has afforded me ways to eat delicious and healthy food that I share with others. I feel that I’ve become a decent cook as I explore so many spices and foods that I didn’t know existed. Your videos are easy to follow! Thank you so much!
Also, can I just say how far you've come Nisha?? I started watching your channel when we got our instant pot AGES ago and look at you, almost 900k subscribers 😀 WOW! So lovely to see, so great, congrats 👏🏼
I didn't expect that freezing, unfreezing, pressing and boiling the tofu in salty water would have made so much of a difference, but I was very pleasantly surprised. This recipe is so delicious! Thank you 😊
OK, your channel has blossomed into something I can’t stop watching! I love the personalization, speaking about the nutmeg from your families tree in India! I love you speaking openly about your fear of keeping chili oil on your hands! Really terrific video and I can’t wait to make this recipe. I’m excited to see what you do next!
I made it at home swapping the cauliflower for zucchini/carrot/broccoli and MY GOD WAS IT GOOD!! The flavours were so well balanced that it made my entire day!!! Thank you ❤❤❤
Ive made this 5+ times since finding it. Ive made it vegan but also with chicken, frying it in the aromatics at the start. Adding “ready” lentils is also delicious
Cooked the curry for my family today. It tasted just sooo good and was really filling! Kinda similar to your red lentil curry which is already incorporated in our standard family dinner recipes. I live in Germany and all my german friends, even those who don‘t usually like indian food, love the lentil curry. Thank you so much! I love your videos! Keep up the good work!
OMG!! My husband and son are super picky eaters and i made this recipe which had SO MANY things i could only dream of them eating like spinach, cauliflower, TOFU (my husband Adores meat) etc… We are not vegans but i am trying to have a one day a week when we eat vegan or at least vegetarian to get them used to healthier food and more of a rainbow dish I did some changes to the recipe too, my husband hates coconut cream so i just used normal heavy cream, i had some time so used fresh tomatoes, my toddler wouldn’t eat the spinach so had to blend it before adding (same for the coriander) and that’s it !! They eat it twice the same day!! And even asked me to make it again next week on the veg day Thank you very much, looking forward to trying more recipes ❤
Looks delicious, but I have to say that, as an admittedly lazy person, it’s not a weeknight recipe for me - a lot of steps plus a lot of cleanup, including three different pots. For those of us without a dishwasher, that’s a bit much to face on a Tuesday. But as a Sunday afternoon recipe, I might try it!
I made this last night and it's literally the best curry ever! I could t even get my hands on the curry leaves (small town problems) but it still delivered. I added in cabbage for a little crunch. I'll definitely keep making this dish. It's so great as a post-workout meal too. Thank you for inspiring me to get back in the kitchen 🙏🏾
I made this today and it was absolutely delish. I was pleasantly surprised, it was restaurant quality - thank you! Nisha, I would love to see your spin on an ethiopian dish, we have many vegan options
I'm from Mysuru, Karnataka but currently live in Edmonton, Canada. My friends call me Chef. However, this is the first time I've come across this recipe. This sounds great. I'll try it this weekend.
Omg… the taste testing, by the time the uncles and niece come on I’m in tears overcome by the sweetness of it all! And then the next one - with all of those amazingly cute little kid chefs… let’s just say I’m glad I was watching on my own 😅 I am so inspired to start cooking again now instead of just being the clean up guy, that and we need another cook in this kitchen with a family of five vegan folks😊 Thank you!
I made this dish the other night, and it was absolutely incredible! I highly recommend cooking this meal, you will not be disappointed. I used two habaneros, and the spice was just right for me. Thanks so much, Nisha! You are the best!! I love your vibes. You brighten my day with your smile. ❤❤ 🙏 😊
I tried this today and it was scrumpty-umpty-umptious. Also, because I am an insufferable pretentious twit, I swapped the lemon juice with Thai tamarind paste (I know, the Indian way is pouring hot water over tamarind pulp and then draining it, but the Thai paste is a lot quicker) and the result was amazing. Definitely entering my rotation, this one. Keep up the good work!
You are the most delightful, funny, smart, refreshing person on the whole internet Nisha. I’ve just bought your book for myself and another copy for my son who pointed me to your channel! Your videos should be shown in schools to educate the kids about how fun it is to make affordable, healthy and DELISH food!! Love your content!!!
This is a new favourite and entered my list of 10 recurring recipes. The 2nd time I forgot that I'm out of cauliflower so put other veg and it was still just as wonderful. One thing that I do when writing copying recipes, which saves me time, is to put lines in the list of ingredients between ingredients that go into the pot together. This saves on ramkins too :) e.g. 2 teaspoons cumin seeds 2 teaspoons black mustard seeds (can sub brown mustard seeds) ___________________________________________ 6 cloves garlic, minced 2- inch piece fresh ginger, minced or grated 1 to 3 serrano peppers, diced* ___________________________________________ 1 1/2 teaspoons coriander
I loved this video and can't wait to make the recipe. But I have to say, saving the little's for last they are so darn adorable!! Beautiful kids, that help in the kitchen. I love it! Their smiles are contagious.
I was today years old when I learned that freezing then boiling tofu makes it soft and puffy. Thank you! Thanks also for a wonderful recipe. I had almost everything on hand to make it - I only had to substitute brown for black mustard seeds and fenugreek for curry leaves. Really easy-to-follow recipe and it is delicious! Great video as well
@@RainbowPlantLife you're welcome. You should also know that your recipes are what got me through some of the first few weeks of experimenting with plant based cooking last winter. I love vegan cooking and try to keep it simple, but you sure know how to get us northern folk through the cold months, especially! Thank you.
At 64 years old, I have decided to go back to my healthy eating after a couple months of splurging here and there and I searched prepping meals and found you! I am looking forward to spicing up my eating clean with your recipes! Thanks for the videos. The little girls and boy at the end really spiced up your video! Not that it needs to be!😀
Thanks! Came for the brownies, stayed for the other amazing recipes. I made this again tonight. I make it every couple months. It may well be the best thing I've ever eaten in my life.
6 years vegan now and surprisingly never made Tofu curry, and Tofu is an absolute staple for me. This recipe is very delicious 😋 but instead of green chillies, my sister and I use scotch bonnet peppers. The aroma is amazing with coconut milk. Thank you for sharing this recipe 🙏
SB peppers are considered extremely hot, right? Is there a way to remove the membrane/seeds to lessen the heat and still capture a bit of the unique flavor?
@@broadcasttttable Scotch peppers are quite hot. I usually use just one or two pieces but I read somewhere that you can remove the seeds and still get the nice taste.
Such an adorable video! The cuties at the end were priceless. I found myself smiling from ear to ear while watching them! I can't wait to try this recipe! I have made loads of your recipes and I have yet to find one that I haven't enjoyed. Your red lentil almond curry and West African Peanut stew are two of my absolute favorites. They are great to serve to non-vegan family and friends. Thank you for all you do Nisha.
Terrific! I wasn’t sure if we should eat the curry leaves, but the answer is yes. My face is sweating from all the “warm” spices, yet it isn’t too hot to eat. The crunchy cauliflower contrasts nicely with the chewy tofu.
Sitting here having a large bowl of left-overs from second time making this delightful recipe. And last night we had the best homemade chilli from another of your fabulous videos. Thanks so much for helping me bring vegetarian meals to my family.
I just made this dish tonight. It was a kitchen trasher and worth every second. SO good. I made the tofu in the air fryer to speed things up, but it was DEEEliscious!
I have been following your tofu in the freezer idea from past few weeks, it’s a definite game changer. Will have to try the 2nd step of boiling the next time! And I don’t run out of tofu these days as I always have the one in the freezer! 😅 This is definitely gonna be in my weeknight dinner this week. And adding spinach to this curry is a great idea to pack in extra nutrients 😃
Bursting with flavour! I can’t imagine how it will taste next tim I make this curry again. I had a few ingredients missing and no fresh herbs on hand and my guests and I loved it! The 2 minutes boiling tip really makes a difference in the texture and taste of the tofu. That tip has become my new friend!!! Thanks for the yummy recipe 💛🤗
I truly love this style of videos! I'm chucking tofu in the freezer right now to try this next weekend! Love the tofu tips! Allergic to coconut? I've said this before but add a tablespoon of tahini and half teaspoon of maple syrup to a cup of plant milk to get a similar richness/ sweetness.
I've been struggling with weeknight meals and I find myself gravitating towards Indian inspired curries because of the flavors. Thank you for this! I will definitely have to try it!
I was just thinking of starting to cook with tofu again after a long absence. This looks so delicious and showed up at the perfect time. Can't wait to try it. Love this new interactive component with your subscribers, too. Truly inspired. Thank you, Nisha!
Omg Nisha, I made this curry today and my partner and I ate 2 times. It was delicious!! It is definitely my favorite curry recipe now! I would like to know how to make a vegan biryani dish. If you could make a video on that, it will be really appreciated🥰
I just loved how you said, 'it's no way to live your life' about the spices. That's telling 'em. I'm def. gonna head over to my local Indian grocery store. Great video, great recipe!
Agreed! I once saw my sis weighing her pork chop that had no color and serving it with steamed broccoli and white rice...thinking that's no way to live😂
Although i really don’t like cauliflower, but it was so delicious. I will be making this at least once in a week. It’s just not delicious, it’s healthy too!! We need more recipes like this 😋
I always find your videos amusing, and this one cracked me up several times. How great are these user submissions?! Omg. Cannot wait to try this recipe. And thanks for sharing new techniques! I recently learned about the frozen ginger trick (haven't tried that one yet); can confirm the salted boiling method really does help make tofu tastier.
it's so nice to actually find a youtube cook who not only acknowledges but respects people with less spice tolerance, because so many people with a good spice tolerance treat it as if they were morally better for it. sure, you called it baby mouth, but i think most of us affected do too 😂
Such a cute video at the end! I already have Amazon working on the black mustard seeds and the curry leaves. I threw my tofu in the freezer and I can't wait to make this recipe!!!! Saving to my Pinterest folder! Thank you!
I made this for my family tonight with whole earth allulose in place of the sugar and brown rice to make it more diabetic friendly. 10 out of 10! The look my girlfriend gave me when she tasted it was priceless.
I’m new to curries. This is one of the best dishes I’ve ever made!! Not just curries, I mean all of the!! I really like sauce so I doubled the coconut milk and tomato sauce. And went 5x on spinach. But she is right, the lemon juice brings all the spices together, wow!! Thank you!!!
OMG… Nisha I loved this video and I loved seeing you make this recipe. All the ingredients are right up my alley. And you always make me laugh when you refer to people with baby mouth. I’m planning to make the recipe this week. Just like your tasters I know we will to really enjoy it.
Whenever I can decide what food to make, your channel is always the first place I look!! Your recipes are so nourishing and flavorful, and the spices you recommend are unique and addicting! I feel like I learn a lot from making your recipes and easy appreciate videos like this one.
You deserve way more than 880 k subscribers...You should be watched by millions, as your recipes are the best vegan versions this youtube has ever seen. Well done!
If any of you wants to buy the exotic Indian ingredients, you can do it online but it is much, much better to go to the Indian grocery store yourself. I was convinced there were none in my country and when I found out that was not the case I decided to pay them a visit. Awesome people, interesting clients and there was a myriad of things I didn't knew existed insidetheir little shop. I miss the original owners, some Chinese guys bought the place later on. We used to chat about the ingredients and what recipes they like to do with them.
Delicious as always. I have an empty spice jar that I keep pre measured spices for curry. For even less time; frozen cauliflower defrosted and a can of drained and rinsed chickpeas instead of tofu.
I can't tell you how grateful I feel, thanks for your recipes, and thanks for making my cooking time a much more creative experience. The tofu trick is amazing!!!!
I really appreciate your videos and your style of authentically modifying Indian cuisine... The traditional Dal Makhani e.g. has been a gamechanger for me! One of my favorites is the traditional Vindaloo but I am struggling of replacing the usual meat component. Mayhaps you are interested in adding this spicy staple into your collection? :)
I made your recipe tonight and it was amazing!! My first time having tofu… I must say, it was mighty tasty! I didn’t have the curry leaves, black sesame seeds or Garam Masala so I had to make some substitutions but it was still delicious.
Made this yesterday on a very cold Virginia day. It was so delicious !!! I followed the recipe and made no changes. It was so good and I am ready for a bowl of leftovers today!!!
So I just made this curry and its really good. None of the stores had serrano peppers, so I substituted jalapeños. Even then, I only used one and the curry was super hot. I can’t imagine what it would be like with serrano peppers!!! I’ll need to add more lemon juice, or so other acid, to help cut the heat. Being diabetic, I replaced the sugar with a fresh date . if I try to put in any more sweetener to balance, the flavor, it’ll have too much carbs for me to eat. I also found fresh Curry Leaves at my local India store .
I didn’t have curry leaves, but I made this anyway and it was very good. There were leftovers. On the second day I added some golden raisins, which added to the flavour profile.
We had a lot of fun making this video! Big thank you to our taste testers 🤗
OMG cutest taste tester babies EVER, cuteness overload❣️
This looks so good!!!!
great idea doing random taste testers, made me real happy!!
ain't nobdy got time for all them spices! LOL j/k ...i do lentils and rice with coconut milk, salt, and curry and it's super fast and yummy...gonna try it with spices
I make this dish with with little twist and my wife really like that
I’m a 68 yr old grandma of Indian origin. I live in Canada. I became a vegan couple of yrs having been a vegetarian before. I just made this today. My hid it’s amazing. God bless you dear. Thank you
I love your new format! I love the growth! I love to see you veganize heritage meals. We are all looking for healthy ways to keep food traditions alive. The little girls at the end, ADORABLE!
🥰 what a sweet comment! I agree, it’s so nice to celebrate our traditions through food. And yes the Shah girls are the best!
“I wonder if this is good.”
Nisha: Start with six cloves of garlic.
Me: I’m sold.
😂 I’m glad you’re sold on lots of garlic! It’s a way of life.
There's no such thing as too much garlic ♥️
PURRRR
Definitely 6 cloves of garlic!!
In my Mandolorian voice* This is the way!
I almost never comment on videos, but I’ve commented on the last couple of yours. I love this idea of talking to your subscribers, your audience, that’s a really cool idea and nobody else that I follow is doing that. This recipe looks delicious, and I too need quick and easy recipes for the weekdays. I can’t wait to try this.
I’m so excited that you enjoy these taste tester videos with my audience! It’s such a fun way to get to know people in the rainbow plant life community ☺️ I hope you enjoy this curry!
Its been a while since i saw one of hers. it was such a nice surprise to see her folliwers try the recipies
Ni
I am an Indian from Kerala and we use lot of coconut and coconut milk. My 2 cents : Coconut milk is usually added towards the end of the recipe, then bring the dish to medium boil and turn it off. This retains the flavor of the coconut milk. Boiling it for 10 mins is not a good idea. The flavor of coconut will be lost. Secondly, the cauliflower can be precooked similar to tofu in salt water and then added to the gravy, then simmer it for couple of minutes to let it soak the gravy and now it’s ready to serve.
My Dad is dealing with cancer and is possibly pre-diabetic. Your recipe includes so many foods like cauliflower and spinach that are great for cancer recovery, yet is flavourful. I know that curries taste better the next day, so I love that I can make this at home and take it to my parents' home the next day and provide leftovers. Thank you!
😢❤ I hope he gets better soon
I hope he’s doing okay! 💕
Cauliflower and other cruciferous vegetables contain sulforaphane, a highly anti-cancer compound. However, an enzyme in the cruciferous vegetables that make sulforaphane is destroyed above a temperature of 48 degrees centigrade. Thus one should cut a cruciferous vegetables into small pieces before cooking, which would release the enzyme, wait for sulforaphane reaction to complete (about 45 minutes) before cooking. Once sulforaphane is formed, you can cook it, as sulforaphane itself is heat resistant and is not affected during cooking. If you don’t have time to wait, eat some other raw cruciferous vegetable (for example cabbage) along with cooked cruciferous vegetable. The raw cruciferous vegetable will provide the enzyme to form sulforaphane. Or you can eat uncooked mustard or wasabi along with cooked cruciferous vegetables. Best are the sprouts of cruciferous vegetables. For example, broccoli sprouts have 100 times the sulforaphane forming compounds compared to that of mature broccoli. It has been shown by studies that half a cup of broccoli sprouts a day not only can help destroy cancer cells, it even destroys cancer stem cells, so it reduces the likelihood of future cancer. A three day old broccoli sprouts have found to have the highest sulforaphane forming compounds.
I wish I'd filmed my parents' reaction! My dad couldn't stop talking about the tofu and said it was the best tofu he'd ever had. My mom asked for the recipe and was interested in tracking down curry leaves when she got back to Ohio. They're generally not adventurous eaters, so I considered this a massive success!
Boiling tofu in saltwater is a cool hack. I added green peas and topped with cashews.
To nisha and the testers: I made this tonight and it- is- epic!!! Here’s a few changes because it’s what I had and worked great: used frozen cauliflower, frozen jalapeños, and pressed the tofu only- just didn’t have a burner easily available with the rice being cooked- 70 minutes start of collecting everything to sitting down to eat// fantastic!! Thanks!!
Glad you enjoyed it, Skye!!
thanks for this. I was really curious if I could use frozen cauliflower, as that's all I have. Did the cauliflower have a good texture to it when you were done, or was it super mushy?
@@bikbik5200 I would say it was a not mushy - thanjs
@@bikbik5200 Frozen cauliflower tastes fine but I have never been able to retain the texture as good as the fresh one.
@@snailmailmagic interesting, i hadn't thought about that. thank you guys for the feedback. finally fresh cauliflower is a decent price at my local store, so i was able to get some :) i had forgotten what an incredible vegetable it is, the texture is everything with cauliflower!
Hello, I have never subscribed or left a comment before, so here it goes. We migrated from India in 1979 as a Family, of course wearing the Amitabah Bachann high heel shoes as a 10 yr old, which proved to be very fatal for walking. Anyways, we settled in Ohio. My mother was looking to do something that she always knew to do and the only thing she knew to do. Feed Others. She started "Sunanda's Kitchen" in Athens Ohio. It was a great success for my Mom and the Community. I remember the smells while cleaning dishes, I remember when she would ask me to help her fold the Samosas to close them up. So many things from the smell and the atmosphere I remember. I usually cook for myself Indian food and make it a point to offer it to my neighbors. I have been impressed with your style of you tube cooking videos. There is a technique which I never learned from my Mother as she has passed away. She always did stuff according to what she knew and what was passed down from her ancestors. By the way, in India, we had two separate kitchens and Pots, one of Veg and another for Non-Veg. Sorry for the long message.
My heart is happy that those parents are teaching their kids about food and cooking at this young age. It’s just such an important life skill and true love and appreciation for food really adds a lot to ones journey whilst here on earth. Yes. That’s how reverent I am about food.
Tip for anyone who sees this: I've seen suggestions from elsewhere when working with tofu, the best way to get all the liquid out before cutting it is to press it for 30min. You can either buy a tofu press for $20-$30 or just use two cutting boards and place a heavy object on top (I use a big bowl/pot of water). That will extra extra help the tofu absorb all the flavor.
Tofu is a blank, tasteless slate of pure plant protein, and getting flavor into it is of the utmost importance to make it taste good and not scare away any potential tofu-first-timers!
I still love seeing subscribers give there takes on the dish, makes it feel like the dish is truly tasty.
Definitely plan to make this later
Thanks, Chip! We’re so glad you enjoy seeing the taste testers too!
their*
"If you're not coughing, you're not doing it right." OMG, yes! Nisha, we adore your recipes and are making this on Wednesday night. Thank you for being such a blessing to us. We love Indian food, and we adore that you have transformed all of my favorite recipes to vegan! HUGS FROM TEXAS. I will tag you on IG after making this.
My wife cooked your lentil curry before, and it was probably the best thing I've ever eaten in my entire life! If this tastes anything like that, I know it'll be a hit. Side note, that homemade Naan bread was amazing! Can't wait to try this!
Love the taste testers - you always talk about "baby mouth" and this time you had an actual baby taste tester so precious and loved seeing how much it meant to you. Thanks for all your amazing recipes!
As a vet, your “previously frozen defrosted tofu” addition reminds me a LOT of my “boiled COOLED water” disclaimer when I tell owners what to clean their pet’s eye area with 😅😂
Edited to add: this looks amazing and I’m cooking this ASAP 😋
Oh my, that’s a really important disclaimer 😅 Hope you’ll love this curry!
This is so fun! I love this format Nisha. Please do this again! It makes me feel like I can learn new techniques and try new ingredients too 😄
Hey Stephanie, so happy you love this format! Thanks for letting us know!
I just made this and it was a serious hit! The only thing I tweaked was adding the tomato sauce (rather than the coconut milk) to deglaze the pan as I've always been taught one should cook off the tomato for a bit (until oil oozes out at the side of the pan) so as to avoid the raw tomato taste. It was awesome...so thank you...for making my vegan conversion all the easier!
I love watching your videos. They are engaging and so helpful. I love your sense of humor and how down to earth you are. The cooking tips and tools are invaluable. I’m a new vegan of 6 months , and your channel has afforded me ways to eat delicious and healthy food that I share with others. I feel that I’ve become a decent cook as I explore so many spices and foods that I didn’t know existed. Your videos are easy to follow! Thank you so much!
Also, can I just say how far you've come Nisha?? I started watching your channel when we got our instant pot AGES ago and look at you, almost 900k subscribers 😀 WOW! So lovely to see, so great, congrats 👏🏼
🥰 how sweet are you! Thank you for being here since the start!
I didn't expect that freezing, unfreezing, pressing and boiling the tofu in salty water would have made so much of a difference, but I was very pleasantly surprised. This recipe is so delicious! Thank you 😊
Love and respect from a German vegetarian 💖🙏 This curry with collieflower is absolutely DELICIOUS 😋
OK, your channel has blossomed into something I can’t stop watching! I love the personalization, speaking about the nutmeg from your families tree in India! I love you speaking openly about your fear of keeping chili oil on your hands! Really terrific video and I can’t wait to make this recipe. I’m excited to see what you do next!
I made it at home swapping the cauliflower for zucchini/carrot/broccoli and MY GOD WAS IT GOOD!! The flavours were so well balanced that it made my entire day!!!
Thank you ❤❤❤
Ive made this 5+ times since finding it. Ive made it vegan but also with chicken, frying it in the aromatics at the start. Adding “ready” lentils is also delicious
I love that the kids are open to eating the food their parents give them. Love that for you, Nisha! Your recipes are so good.
Cooked the curry for my family today. It tasted just sooo good and was really filling! Kinda similar to your red lentil curry which is already incorporated in our standard family dinner recipes. I live in Germany and all my german friends, even those who don‘t usually like indian food, love the lentil curry. Thank you so much! I love your videos! Keep up the good work!
I've had great results substituting flat leaf parsley for cilantro - it even works well in salsa for my picky family members.
OMG!! My husband and son are super picky eaters and i made this recipe which had SO MANY things i could only dream of them eating like spinach, cauliflower, TOFU (my husband Adores meat) etc…
We are not vegans but i am trying to have a one day a week when we eat vegan or at least vegetarian to get them used to healthier food and more of a rainbow dish
I did some changes to the recipe too, my husband hates coconut cream so i just used normal heavy cream, i had some time so used fresh tomatoes, my toddler wouldn’t eat the spinach so had to blend it before adding (same for the coriander) and that’s it !! They eat it twice the same day!! And even asked me to make it again next week on the veg day
Thank you very much, looking forward to trying more recipes ❤
Looks delicious, but I have to say that, as an admittedly lazy person, it’s not a weeknight recipe for me - a lot of steps plus a lot of cleanup, including three different pots. For those of us without a dishwasher, that’s a bit much to face on a Tuesday. But as a Sunday afternoon recipe, I might try it!
Glad I saw this comment before watching the video...I was looking for SIMPLE ways to use tofu and I guess this recipe isn't it😂
Totally agree, definitely not a weeknight recipe lol
I made this last night and it's literally the best curry ever! I could t even get my hands on the curry leaves (small town problems) but it still delivered. I added in cabbage for a little crunch. I'll definitely keep making this dish. It's so great as a post-workout meal too. Thank you for inspiring me to get back in the kitchen 🙏🏾
I’m so happy you felt inspired to get back in the kitchen and you loved this curry so much!
I made this today and it was absolutely delish. I was pleasantly surprised, it was restaurant quality - thank you! Nisha, I would love to see your spin on an ethiopian dish, we have many vegan options
I'm from Mysuru, Karnataka but currently live in Edmonton, Canada. My friends call me Chef. However, this is the first time I've come across this recipe. This sounds great. I'll try it this weekend.
Omg… the taste testing, by the time the uncles and niece come on I’m in tears overcome by the sweetness of it all! And then the next one - with all of those amazingly cute little kid chefs… let’s just say I’m glad I was watching on my own 😅 I am so inspired to start cooking again now instead of just being the clean up guy, that and we need another cook in this kitchen with a family of five vegan folks😊 Thank you!
Thanks to Buddha and I use often xx
I made this dish the other night, and it was absolutely incredible! I highly recommend cooking this meal, you will not be disappointed. I used two habaneros, and the spice was just right for me. Thanks so much, Nisha! You are the best!! I love your vibes. You brighten my day with your smile. ❤❤ 🙏 😊
Really love the addition of the viewer "taste testers!" So much fun.
I tried this today and it was scrumpty-umpty-umptious. Also, because I am an insufferable pretentious twit, I swapped the lemon juice with Thai tamarind paste (I know, the Indian way is pouring hot water over tamarind pulp and then draining it, but the Thai paste is a lot quicker) and the result was amazing. Definitely entering my rotation, this one. Keep up the good work!
This channel just keeps getting better and better. I don’t even know how I got here, but I’m so glad that I did lol.
That's so nice of you to say! However you got here, we're glad you're here :)
You are the most delightful, funny, smart, refreshing person on the whole internet Nisha. I’ve just bought your book for myself and another copy for my son who pointed me to your channel! Your videos should be shown in schools to educate the kids about how fun it is to make affordable, healthy and DELISH food!! Love your content!!!
This meal was so ridiculously good, I can’t believe how amazing this dish turned out!!
This is a new favourite and entered my list of 10 recurring recipes. The 2nd time I forgot that I'm out of cauliflower so put other veg and it was still just as wonderful.
One thing that I do when writing copying recipes, which saves me time, is to put lines in the list of ingredients between ingredients that go into the pot together. This saves on ramkins too :)
e.g.
2 teaspoons cumin seeds
2 teaspoons black mustard seeds (can sub brown mustard seeds)
___________________________________________
6 cloves garlic, minced
2- inch piece fresh ginger, minced or grated
1 to 3 serrano peppers, diced*
___________________________________________
1 1/2 teaspoons coriander
I loved this video and can't wait to make the recipe. But I have to say, saving the little's for last they are so darn adorable!! Beautiful kids, that help in the kitchen. I love it! Their smiles are contagious.
Such sweet kids, right! I got so much joy watching them in the kitchen ☺️
@@RainbowPlantLife Yes! I did as well. They could have their own cooking channel. The joy they have shines through their eyes.
I was today years old when I learned that freezing then boiling tofu makes it soft and puffy. Thank you! Thanks also for a wonderful recipe. I had almost everything on hand to make it - I only had to substitute brown for black mustard seeds and fenugreek for curry leaves. Really easy-to-follow recipe and it is delicious! Great video as well
I love that you had taste testers at the end! And those kids… oh my gosh so cute
I loved the recepy. Will definitely try it out.
Also i want to compliment the "pertner Max" for he is one very lucky guy.
So looking forward to this. Your recipes NEVER disappoint. I haven't made a single one of your recipes that didn't make it to my rotation list.
Hi Grace, that’s so awesome to hear, I’m honored! Thanks for letting me know 🥳
Same!!
@@RainbowPlantLife you're welcome. You should also know that your recipes are what got me through some of the first few weeks of experimenting with plant based cooking last winter. I love vegan cooking and try to keep it simple, but you sure know how to get us northern folk through the cold months, especially! Thank you.
At 64 years old, I have decided to go back to my healthy eating after a couple months of splurging here and there and I searched prepping meals and found you! I am looking forward to spicing up my eating clean with your recipes! Thanks for the videos. The little girls and boy at the end really spiced up your video! Not that it needs to be!😀
We have delicate tummies in my family so I substituted milder ancho peppers for the serranos. Worked for us.
Thanks! Came for the brownies, stayed for the other amazing recipes. I made this again tonight. I make it every couple months. It may well be the best thing I've ever eaten in my life.
So pleased to hear that Mr. Guy!! 😊
And thank you so much for supporting my work!!
This is the cutest series! It's really fun to see how comfortable you've become and so funny on camera
6 years vegan now and surprisingly never made Tofu curry, and Tofu is an absolute staple for me. This recipe is very delicious 😋 but instead of green chillies, my sister and I use scotch bonnet peppers. The aroma is amazing with coconut milk. Thank you for sharing this recipe 🙏
SB peppers are considered extremely hot, right? Is there a way to remove the membrane/seeds to lessen the heat and still capture a bit of the unique flavor?
@@broadcasttttable Scotch peppers are quite hot. I usually use just one or two pieces but I read somewhere that you can remove the seeds and still get the nice taste.
Such an adorable video! The cuties at the end were priceless. I found myself smiling from ear to ear while watching them! I can't wait to try this recipe! I have made loads of your recipes and I have yet to find one that I haven't enjoyed. Your red lentil almond curry and West African Peanut stew are two of my absolute favorites. They are great to serve to non-vegan family and friends. Thank you for all you do Nisha.
Terrific! I wasn’t sure if we should eat the curry leaves, but the answer is yes. My face is sweating from all the “warm” spices, yet it isn’t too hot to eat. The crunchy cauliflower contrasts nicely with the chewy tofu.
Sitting here having a large bowl of left-overs from second time making this delightful recipe. And last night we had the best homemade chilli from another of your fabulous videos. Thanks so much for helping me bring vegetarian meals to my family.
I just made this dish tonight. It was a kitchen trasher and worth every second. SO good. I made the tofu in the air fryer to speed things up, but it was DEEEliscious!
I have been following your tofu in the freezer idea from past few weeks, it’s a definite game changer. Will have to try the 2nd step of boiling the next time! And I don’t run out of tofu these days as I always have the one in the freezer! 😅 This is definitely gonna be in my weeknight dinner this week. And adding spinach to this curry is a great idea to pack in extra nutrients 😃
Bursting with flavour! I can’t imagine how it will taste next tim I make this curry again. I had a few ingredients missing and no fresh herbs on hand and my guests and I loved it! The 2 minutes boiling tip really makes a difference in the texture and taste of the tofu. That tip has become my new friend!!! Thanks for the yummy recipe 💛🤗
The taste testers were the best. Esp the 4 kids. Tooooo cute. 💕 Go Shah family. 😎
This is SO good! I’m also from Guelph so big shout out to Jason and the paramedic team for all your hard work 🎉
I've been really into making a Thai curry with sweet potato, cauliflower and tofu. Can't wait to try this!
It became a staple to me that I made the spice mix and left it in a jar to use it when I wanna make it real quick, thank you so much
I truly love this style of videos! I'm chucking tofu in the freezer right now to try this next weekend! Love the tofu tips! Allergic to coconut? I've said this before but add a tablespoon of tahini and half teaspoon of maple syrup to a cup of plant milk to get a similar richness/ sweetness.
Ooh this is an interesting tip if I'm out of coconut milk
thank you for the tip. Will defo be using when im out of coconut milk.
I've been struggling with weeknight meals and I find myself gravitating towards Indian inspired curries because of the flavors. Thank you for this! I will definitely have to try it!
This is so so delicious, like every single one of your recepies that I've tried.
Just wanted to give you a shout out that what you do is amazing! ☺️
Love this new format! Getting the taste testers involved is a great idea!
I was just thinking of starting to cook with tofu again after a long absence. This looks so delicious and showed up at the perfect time. Can't wait to try it. Love this new interactive component with your subscribers, too. Truly inspired. Thank you, Nisha!
Nisha, i just adore your sense of humor. Thank you for sharing such wonderful recipes with us!
Omg Nisha, I made this curry today and my partner and I ate 2 times. It was delicious!! It is definitely my favorite curry recipe now! I would like to know how to make a vegan biryani dish. If you could make a video on that, it will be really appreciated🥰
I just loved how you said, 'it's no way to live your life' about the spices. That's telling 'em. I'm def. gonna head over to my local Indian grocery store. Great video, great recipe!
Agreed! I once saw my sis weighing her pork chop that had no color and serving it with steamed broccoli and white rice...thinking that's no way to live😂
The Shah girls. WOW! IT is quite obvious their parents are AMAZING!
Right?! I was blown away by them!
Although i really don’t like cauliflower, but it was so delicious. I will be making this at least once in a week. It’s just not delicious, it’s healthy too!! We need more recipes like this 😋
I always find your videos amusing, and this one cracked me up several times. How great are these user submissions?! Omg. Cannot wait to try this recipe. And thanks for sharing new techniques! I recently learned about the frozen ginger trick (haven't tried that one yet); can confirm the salted boiling method really does help make tofu tastier.
I love the idea of making the sauce and having it in the refrigerator to make a quick meal on the fly!
I just made this and I'm sure I messed it up. but damn it was fantastic. thanks for sharing it. I love your work.
it's so nice to actually find a youtube cook who not only acknowledges but respects people with less spice tolerance, because so many people with a good spice tolerance treat it as if they were morally better for it. sure, you called it baby mouth, but i think most of us affected do too 😂
Such a cute video at the end! I already have Amazon working on the black mustard seeds and the curry leaves. I threw my tofu in the freezer and I can't wait to make this recipe!!!! Saving to my Pinterest folder! Thank you!
So glad you enjoyed the end too 🥰 I’m excited for you to try this curry!
@@RainbowPlantLife 🥰
I made this for my family tonight with whole earth allulose in place of the sugar and brown rice to make it more diabetic friendly.
10 out of 10! The look my girlfriend gave me when she tasted it was priceless.
I love how you include the silly things that happen when we cook (like spilling rice and awkwardly scooping veggies hehe)
I have made this 3 times now. I always forget to buy the two other special ingredients but still it’s sooooooooo good!!! Love it!
Hey Nisha 👋,your recipes are such a banger
Love your efforts which you put in these videos. Keep it up 👍👍
🥰 that’s the nicest! Thank you, Nandini!
I’m new to curries. This is one of the best dishes I’ve ever made!! Not just curries, I mean all of the!! I really like sauce so I doubled the coconut milk and tomato sauce. And went 5x on spinach. But she is right, the lemon juice brings all the spices together, wow!!
Thank you!!!
OMG… Nisha I loved this video and I loved seeing you make this recipe. All the ingredients are right up my alley. And you always make me laugh when you refer to people with baby mouth. I’m planning to make the recipe this week. Just like your tasters I know we will to really enjoy it.
Hey Jeanette, so happy you enjoyed this video, thanks for watching and hope you will love this recipe too!
I cannot wait to make this. I love Indian food and have loved tofu my whole life. Yay.
Those pint sized chefs are so adorable!! I juat popped a pkg of tofu in my freezer.
Yes! Frozen tofu for the win!
I tried it today! OMG, it was soooo good!!!! I could eat it for breakfast, lunch, or dinner! I did cough as I was cooking! Thank you!
I made this last night and it was absolutely delicious! ❤
Whenever I can decide what food to make, your channel is always the first place I look!! Your recipes are so nourishing and flavorful, and the spices you recommend are unique and addicting! I feel like I learn a lot from making your recipes and easy appreciate videos like this one.
You deserve way more than 880 k subscribers...You should be watched by millions, as your recipes are the best vegan versions this youtube has ever seen. Well done!
If any of you wants to buy the exotic Indian ingredients, you can do it online but it is much, much better to go to the Indian grocery store yourself. I was convinced there were none in my country and when I found out that was not the case I decided to pay them a visit. Awesome people, interesting clients and there was a myriad of things I didn't knew existed insidetheir little shop. I miss the original owners, some Chinese guys bought the place later on. We used to chat about the ingredients and what recipes they like to do with them.
Delicious as always. I have an empty spice jar that I keep pre measured spices for curry. For even less time; frozen cauliflower defrosted and a can of drained and rinsed chickpeas instead of tofu.
Brilliant ideas for saving even more time!
I can't tell you how grateful I feel, thanks for your recipes, and thanks for making my cooking time a much more creative experience. The tofu trick is amazing!!!!
I really appreciate your videos and your style of authentically modifying Indian cuisine... The traditional Dal Makhani e.g. has been a gamechanger for me!
One of my favorites is the traditional Vindaloo but I am struggling of replacing the usual meat component. Mayhaps you are interested in adding this spicy staple into your collection? :)
@RainbowPlantLife you might have a security issue with the comment above :)
I made your recipe tonight and it was amazing!! My first time having tofu… I must say, it was mighty tasty! I didn’t have the curry leaves, black sesame seeds or Garam Masala so I had to make some substitutions but it was still delicious.
Love this series, Nisha! Seeing others cook and review is awesome 🙏 I have to make this now! Well, not now-now, but soon! 😁
Made this yesterday on a very cold Virginia day. It was so delicious !!! I followed the recipe and made no changes. It was so good and I am ready for a bowl of leftovers today!!!
cool
I love these taste taster videos. What a great concept!
Thank you Rosetta! So happy you’re enjoying this!
So I just made this curry and its really good. None of the stores had serrano peppers, so I substituted jalapeños. Even then, I only used one and the curry was super hot. I can’t imagine what it would be like with serrano peppers!!! I’ll need to add more lemon juice, or so other acid, to help cut the heat.
Being diabetic, I replaced the sugar with a fresh date . if I try to put in any more sweetener to balance, the flavor, it’ll have too much carbs for me to eat.
I also found fresh Curry Leaves at my local India store .
Cant wait to make this soon for me i never had tofu curry before perfect for my after office meals
Hope you’ll enjoy this meal, Ramya! 🤗
I didn’t have curry leaves, but I made this anyway and it was very good. There were leftovers. On the second day I added some golden raisins, which added to the flavour profile.