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Hi! I’m a vegan food blogger who loves to create tasty, simple recipes that everyone can enjoy. You can find me on Instagram on @myvegandiary87.

Tofu Paneer Pea Curry with Turmeric Coriander Basmati Rice

  • Prep Time

    10 Minute

  • Cooking Time

    20 Minute

  • Serving


  • Vegan
  • South Asian
  • Main course

A tasty, healthy curry with delicious, fragrant basmati rice that are ready in less than half an hour, featuring authentic world food ingredients by Laila and the best of British produce, to celebrate #greatbritishpeaweek


1. Begin by preparing the tofu. Drain well, and press using a tofu press (I use Tofuture one) or else wrap in kitchen roll and press under a couple of heavy books for an hour or so. Cube the tofu, season well and set aside.

2. Rinse your Laila basmati rice well, then add to a large pan of boiling water. Add the stock cube and simmer for 10 minutes, following the cooking instructions on the pack.

3. While the rice cooks, heat oil in a large pan, add the bay leaf, Laila ginger garlic paste, garlic cloves and the onion, and cook on medium heat for a minute, stirring often to avoid it burning. Add your spices – the garam masala, cumin and turmeric – and continue to fry for another minute or so, stirring continuously.

4. Add the tinned tomatoes, salt and pepper to the pan, and simmer for about 10 minutes, stirring occasionally. Meanwhile, heat the rest of the oil (1.5 tablespoons) in a large shallow pan and fry the cubed tofu over a medium heat until golden brown (about 2 minutes on each side). You could also use an airfryer for this if you want to cut down on using oil, which takes 15-20 minutes.

5. Turn off the heat, remove the bay leaf and puree the sauce until smooth. Add the coconut milk, coriander, tofu and peas. Warm the dish through, stirring gently, adding more seasoning to taste.

6. At this point the rice will be cooked, drain and return it to the pan, then stir through the turmeric and fresh coriander. Add a little extra salt if needed, then serve hot with the curry and Indian breads.


  • 300g tofu, pressed and drained
  • 130g petits pois
  • 400g tinned chopped tomatoes
  • 1 large onion, finely chopped
  • 2 tbsp Laila ginger garlic paste
  • 2-3 cloves garlic (optional)
  • 1 bay leaf
  • 200ml coconut milk
  • 1 tsp coarse sea salt
  • Pepper to taste
  • 1 tsp garam masala
  • 1 tsp cumin
  • 1/2 tap turmeric
  • 4 tbsp fresh coriander, chopped
  • 2.5 tbsp olive oil
  • 75 g Laila basmati rice per person
  • 1/2 tsp turmeric
  • 4 tbsp fresh coriander chopped
  • 1 vegetable stock cube