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

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 (OK, most) 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 it works brilliantly, in part because the cashews blended into the sauce bring a velvet creaminess to which paneer would happily tip its hat.

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