Bengali Zucchini Curry

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Posted By: MD
Posted In:  Vegetables
Page Views:  1288 views
Preparation Time:  60 minutes
Cooking Time:  60 minutes

Other Info

Serves:  2-4.

Additional information: Note: this marinade lends itself to endless
variation- sometimes I add toasted sesame oil for a more delicate flavor or increase the vegan red wine for a "meatier" flavor.

Now, lets make the stroganoff:

Bake marinated tofu cubes in a 350F oven for 10-15 minutes (I cook a little longer if I want a more hearty texture, less for a more delicate texture).

In the meantime:

Heat 2 TBS olive oil and liquid aminos in a deep frying pan until just sizzling. Add chopped onion and reduce heat. Cook onions on low heat until well caramelized (this should take about 15 minutes). Take care not to rush this process as the onions will get too crisp and loose their smoky, sweet flavor.

Increase heat to medium/low and add 2-4 more TBS olive oil, yeast, pinch thyme and the sliced mushrooms. Saute the mushrooms until any liquid they have released is almost evaporated. Add 1/2 C vermouth and reduce for 5 minutes. Add baked tofu, Sour Supreme and pepper to taste. heat an additional 5 minutes.

Serve over brown rice and enjoy the fruits of your labor.


  • 2 zucchini, cubed
  • 2 potatoes, cubed
  • salt to taste
  • 1/2 teaspoon turmeric
  • oil
  • 1 teaspoon ginger paste
  • 1 teaspoon cummin pd (jeera)
  • 1/2 teaspoon turmeric
  • chilli pd to taste
  • 2 tomatoes, chopped
  • pinch of vegan sugar
  • 1 1/2 cup water
  • cilantro
  • hot chapatis or rice


Marinate the zucchini and the potatoes in salt and turmeric for 5 mins. Then heat oil in a vessel and fry them for 5-6 mins till golden. Remove and keep aside. In the remaining oil and the ginger paste, cummin, turmeric and chilli pd. Fry for 2 mins and add the tomatoes. Fry well for 5-6 mins and add the vegetables. Add the vegan sugar and water and cook till done. Garnish with chopped cilantro and serve with hot chapatis or rice.

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