There are at least several hundreds of different ways to make curry, and most of what I've experienced growing up on Indian food was not very fattening at all. Standard Indian curries are not so creamy either. It's the korma curries that are creamy and have the added coconut milk that makes it a bit fattening.
I have now made this recipe 4-5 times... and it has hit the regular rotation (I do a bunch of batch cooking). It is really simple to make and it is so much better than it has any right to be!
Love coconut milk. In the Caribbean we add it to many dishes like black bean soup, boil root vegetables like yucca in coconut milk, rice with coconut milk and so many dishes. 🌹
This looks so good! And you have really slimmed down! I'm excited for your running experiences. I sort of switched places with you over the last few years, sadly, oy. I am working to get back to running. I can't tell you how much I miss running but I'm too heavy right now. You're a terrific inspiration for food and running. Thanks!😊
This looks delicious! I am loving this series of you trying athlete's favorite foods and even making modifications to change macros like in this video. This looks fantastic and I'm showing my weight lifting fiancé this one the moment they get home! YUM
I also use silken tofu, sautee my veg in a little coconut oil, and then add 5 TB or so of coconut milk powder to water or veggie broth for my curries. To make the curry thicker, I often add in 1/2 cup of red lentils and use the Instant Pot to cook the entire recipe. When you open the IP, the lentils are dissolved and the curry has extra protein and creaminess from the red lentils. This saves a ton of FAT calories, a good amount of calories, and is cheaper than coconut milk. I buy mine on Amazon and 1 bag usually lasts me 6 months to a year and costs only as much as about 7 cans of coconut milk. Also easier to store for me and no cans to recycle/throw away/deal with. I mostly use the Thai Kitchen curry paste and tamarind sauce for extra umami. You don't have to saute in coconut oil, but I feel it adds a little to the overall mouth feel/fat/flavor you get from coconut milk. I've successfully used both fresh and frozen veg in instant pot curries and made it a no-chop meal with frozen onions, frozen mixed veg, jarred garlic/ginger, Thai curry paste, etc. I sometimes add in a rinsed and drained can of chickpeas for extra protein and fresh spinach or chopped kale after cooking. Another way to make it creamier is cubes of butternut squash or sweet potato which disintegrate pretty well during cooking. If I have leftover cooked sweet potatoes, I'll mash one and put that in the pot for creaminess (again, no chopping!)
Yes! Silken tofu is great for making creamy sauces. I would like to figure out how to get a little coconut flavor into it but it is very satisfying like you made it. I use silken tofu to make a light creamy cheesy sauce too. Nice!
Thank u so much Sauce stache for the recomendation of using something to avoid the coconut milk , I always didnt like the coconut flavour so when I ate curry it always was the japanese version that only has water and it is not the same thing
Great recipe. You could eliminate the fat by not using oil which really doesn’t add anything but fat. Any plant milk will replace the coconut and I add nooch to thicken
Dr. Stache I cook curry (meat) every week for my family and I make my own vegetarian curry, bitter melon with the plant based ground meat, not every curry needs coconut milk, only some curries. Check it out Guyanese makes the best curries. You need to buy your spices from a West Indian where the spices are toasted then ground. Our style is also different.
Just made this last night! The curry flavor was amazing and similar (in my opinion and not authentic take) to a tikka masala sauce. The silken tofu flavor was strong before adding it to the onion spice mixture, but went away after heating it through with the mixture, so don't be worried! I added the coconut water as discussed in the comments, and I'm not sure if the flavor stood out in the mixture much. The tofu is definitely not a replacement for a paneer taste, but we love tofu anyway and that wasn't an issue. We weren't a fan of the fennel in the rice, so will just omit that next time.
Thank you for this! I've been wondering what a good replacement would be for coconut milk in curries. My partner has high cholesterol, and we had been eating more plant-based, but his cholesterol ended up going up... We discovered it was the coconut, and I haven't made curry since. I would be interested in seeing more lower/no saturated fat recipes.
Well, only hoping he sees this and tries it out! I think it's absolutely genius! We use silken tofu for so many creamy sauces but literally no-one makes curry sauces based on it! For a more paneer texture I'd boil the cubed tofu first - this is what Nisha from Rainbow Plant Life recommends and it it game-changing!
I would leave out the oil and sauté in aqua fava or veg broth instead. The silken tofu; I would replace with a blended lentil daal; which would still leave a creamy mouth feel. Some chickpeas or roasted cauliflower would replace the extra firm tofu.
Love the idea and the recipe! I think you could easily make this dish completely oil free without missing out of flavour! 🙂 Maybe you could mix a touch of coconut milk with the silkentofu for the coconut flavour?
Looks delish!!!! If trying to keep calories low, why use oil?? You can sautee with water or veg broth! Oil is totally unnecessary. I made a delicious sweet potato lentil curry the other day with diced tomatoes and bell peppers and spinach and I made a sauce to use instead of high cal coconut milk, which was a mix of soy milk and silken tofu and I didn't use oil in the recipe at all and it's completely delicious. I'm only saying all this because I think a lot of people feel like they HAVE TO use some oil in their cooking and it's totally unnecessary, particularly if you are trying to lose weight. It will hinder you. It is the most calorie dense food on the entire planet (and it's not healthy either with the fiber and water being stripped out of the original food, ie. olives or avocado)
Your recipe for Italian beef is great and I very much appreciate the work you do. I went and got turano rolls which are vegan friendly and got the good giardiniera. My bf devoured them. I'm not vegan/vegetarian but I support moving society to eating less to no meat. I'm all for these substitutes, and I'm trying to convert my recipes to be 100% vegan for my bf. If you see this I'd very much appreciate either a gaint steak burrito recipe(chicago style) or chicago style pizza thin crust
I have a bunch of tofu from when I was planning on making some in bulk for Thanksgiving, but those plans fell through. It's past its best-by date, but I'm thinking it's probably still good. This looks like a good way to use more of it up - does anyone know if it's possible to use firm tofu instead of silken for the cream sauce? What adjustments to make if it is possible?
So you can totally use a firm tofu here... you'll need to use extra liquid to account for the firm tofu... honestly in this case I would try coconut water. IT might give it enough of that flavor to really mimic coconut milk! I would just add it until you get the right consistency
@@SauceStacheI'm returning here to say that this has entered my regular rotation. Yes, if you use extra firm, use more water and blend for longer. Also, add the garam masala during the simmering stage.
Traditionally garam masala is not cooked like tumeric. Better flavour if you add it right at the end, a min before taking it off thr flame. Source: Indian who cooks Indian food every day :)
I am trying this tonight. My only addition is I am going to add coconut extract (I think I got it at Wegmans and comes in a little bottle as vanilla extract would). Also, how much of the silken tofu block did you use? BTW, love the health journey videos you've had of late. I went through one of my own and its awesome to see and inspires me.
Lewis Hamilton isn’t plant-based-he’s vegan. Huge difference as vegetarians and omnivores begin to co-opt the term plant-based and companies greenwash themselves with it instead of using the term vegan.
Not sure about that. Unless all of the cars he owns are made exclusively leather free at his request because I cannot find on the maker’s websites an option for fake leather.
This video is me making Lewis Hamilton favorite dish. The thumbnail says high protein curry. On what planet is this clickbait? Unless you have 0 idea what clickbait means
That all implies Hamilton's favorite dish is a high protein curry which he says exactly nowhere. That idea seems to be based on your claim that he stays away from vegan indian curries which is nowhere near what he says, and your heavy implication that the fattening component of indian curries is coconut milk, which is just an indication that you have no idea about indian curries or what is fattening. Just all aroun clickbait if you ask me, as the claim Hamilton's favorite dish is a high protein curry is just a blatant lie. @@SauceStache
To put it another way: I challenge you to explain how you made the leap from the quote "for dinner I love plant-based curries which are a little bit more fattening" to you claiming you're making his favorite dish and it _not_ being clickbait @@SauceStache
Yeah, If I said fat free anywhere in the video that was a mistake, but the thumbnail says "Low fat" really large and I say "what if we can make a LOW FAT curry" within the first minute of the video.
There are at least several hundreds of different ways to make curry, and most of what I've experienced growing up on Indian food was not very fattening at all. Standard Indian curries are not so creamy either. It's the korma curries that are creamy and have the added coconut milk that makes it a bit fattening.
I have now made this recipe 4-5 times... and it has hit the regular rotation (I do a bunch of batch cooking). It is really simple to make and it is so much better than it has any right to be!
Love coconut milk but avoid it because of the SatFat. Thanks, I'll try this!
I think you will enjoy this!!!! Thank you
Delectable, and a good way to include the benefits of additional tofu into a dish that would otherwise have a very rich sauce. Thanks for posting!
Thank you!!! Enjoy!!!
Love coconut milk. In the Caribbean we add it to many dishes like black bean soup, boil root vegetables like yucca in coconut milk, rice with coconut milk and so many dishes. 🌹
Meee tooo!! It's so good! If you're ever looking for a lower fat alternative try this!!
This looks so good! And you have really slimmed down! I'm excited for your running experiences. I sort of switched places with you over the last few years, sadly, oy. I am working to get back to running. I can't tell you how much I miss running but I'm too heavy right now. You're a terrific inspiration for food and running. Thanks!😊
This looks delicious! I am loving this series of you trying athlete's favorite foods and even making modifications to change macros like in this video. This looks fantastic and I'm showing my weight lifting fiancé this one the moment they get home! YUM
I love coconut milk because I love the good fats, but I ADORE tofu in everything so of course this is a win! High protien, creamy and delicious👏
Thank you!!! I dont try to avoid it often, but you cant beat this!! IT comes out crazy creamy!!
I also use silken tofu, sautee my veg in a little coconut oil, and then add 5 TB or so of coconut milk powder to water or veggie broth for my curries. To make the curry thicker, I often add in 1/2 cup of red lentils and use the Instant Pot to cook the entire recipe. When you open the IP, the lentils are dissolved and the curry has extra protein and creaminess from the red lentils. This saves a ton of FAT calories, a good amount of calories, and is cheaper than coconut milk. I buy mine on Amazon and 1 bag usually lasts me 6 months to a year and costs only as much as about 7 cans of coconut milk. Also easier to store for me and no cans to recycle/throw away/deal with. I mostly use the Thai Kitchen curry paste and tamarind sauce for extra umami.
You don't have to saute in coconut oil, but I feel it adds a little to the overall mouth feel/fat/flavor you get from coconut milk. I've successfully used both fresh and frozen veg in instant pot curries and made it a no-chop meal with frozen onions, frozen mixed veg, jarred garlic/ginger, Thai curry paste, etc. I sometimes add in a rinsed and drained can of chickpeas for extra protein and fresh spinach or chopped kale after cooking. Another way to make it creamier is cubes of butternut squash or sweet potato which disintegrate pretty well during cooking. If I have leftover cooked sweet potatoes, I'll mash one and put that in the pot for creaminess (again, no chopping!)
I love putting butternut squash and tofu in my curries. 😋👌🏻 Great tips. Sounds yummy!
Yes! Silken tofu is great for making creamy sauces. I would like to figure out how to get a little coconut flavor into it but it is very satisfying like you made it. I use silken tofu to make a light creamy cheesy sauce too. Nice!
So originally I was going to use coconut water to get the coconut flavor. I still think that would work great!!
I feel stupid. I should have thought to use silken tofu. Lol. I'm still not used to using tofu.
@@SauceStache how about coconut extract? Like the kind you get in the little bottles in the vanilla extract aisle.
See my post above about coconut milk powder and coconut oil.
maybe 1 tablespoon of shredded dried coconut would help ;)
This recipe is life changing. Thank you! 😊
Thank u so much Sauce stache for the recomendation of using something to avoid the coconut milk , I always didnt like the coconut flavour so when I ate curry it always was the japanese version that only has water and it is not the same thing
Great recipe. You could eliminate the fat by not using oil which really doesn’t add anything but fat. Any plant milk will replace the coconut and I add nooch to thicken
Totally!!! I still wanted it to have a bit of that mouthfeel with is what the fat does, you could do without it though!!!
Dr. Stache I cook curry (meat) every week for my family and I make my own vegetarian curry, bitter melon with the plant based ground meat, not every curry needs coconut milk, only some curries. Check it out Guyanese makes the best curries. You need to buy your spices from a West Indian where the spices are toasted then ground. Our style is also different.
Just made this last night! The curry flavor was amazing and similar (in my opinion and not authentic take) to a tikka masala sauce. The silken tofu flavor was strong before adding it to the onion spice mixture, but went away after heating it through with the mixture, so don't be worried! I added the coconut water as discussed in the comments, and I'm not sure if the flavor stood out in the mixture much. The tofu is definitely not a replacement for a paneer taste, but we love tofu anyway and that wasn't an issue. We weren't a fan of the fennel in the rice, so will just omit that next time.
Nice! Another great use for silken tofu!!
Yes, thanks!!
great recipe!
for pancakes, try replacing your usual flour with chickpea flour. yes, the texture is crispier and different, but it's delicious!!
good thinking tbh
i might blitz a little shredded coconut into mine when i try this, just for the flavor
Thanks man!! Yeah thats a great idea,, Originally I was thinking about adding coconut water to thin it out and give it the flavor.
@@SauceStache that’s probably smarter and less grainy
*me, smashing my favorite content-creators together like action figures*
@SauceStache i'm very curious, what made you refrain from doing so in this recipe, if not it being another ingredient you'd have to buy? :o
Hey, Mark! You could try replacing rice with its cauliflower version. Tastes similar and doesn't leave you heavy and groggy.
Thank you for this! I've been wondering what a good replacement would be for coconut milk in curries. My partner has high cholesterol, and we had been eating more plant-based, but his cholesterol ended up going up... We discovered it was the coconut, and I haven't made curry since. I would be interested in seeing more lower/no saturated fat recipes.
I love F1, and love your channel, this is a great video, also that recipe looks amazing! I’ll definitely try this one
When my two favorite things collid, F1 and vegan cooking videos! Love this series idea!! -Cody
Thank you so much Cody!!
Glad you're preaching the awesomeness of silken tofu. It's so underutilized!
It's so good and super versatile!!
Well, only hoping he sees this and tries it out! I think it's absolutely genius! We use silken tofu for so many creamy sauces but literally no-one makes curry sauces based on it! For a more paneer texture I'd boil the cubed tofu first - this is what Nisha from Rainbow Plant Life recommends and it it game-changing!
ME too!!! That would be cool!! Also thats a great tip, I need to try that! She makes fantastic recipes so Im sure it's spot on!!!
Interesting about boiling the tofu. How long would you boil it before air frying it?
I would resort to Nisha's videos and blog for advice on that as I just check as time goes and never look at how long it took exactly!@@leahdavis3863
I would leave out the oil and sauté in aqua fava or veg broth instead. The silken tofu; I would replace with a blended lentil daal; which would still leave a creamy mouth feel. Some chickpeas or roasted cauliflower would replace the extra firm tofu.
Love these ideas!!
Watched this right after it came out but didn’t have time to watch it. Looks amazingly good!
Love the idea and the recipe! I think you could easily make this dish completely oil free without missing out of flavour! 🙂 Maybe you could mix a touch of coconut milk with the silkentofu for the coconut flavour?
I use vegan coconut yoghurt in curries.
Tofu cream is genius!
Perhaps a tablespoon toasted coconut flakes when serving?
Also, the saturated fat from coconut is actually good for you.
That is not what the clinical research shows. It's better than sat fat from animals, but not benign.
what mic do you use, im interested in getting a new mic
After not watching your videos for 3 years all I can say is congratulations on your transformation you lost a lot of weight 👏
Welcome back and thank you soo much!! It took about that long to get where I am now!
Looks delish!!!! If trying to keep calories low, why use oil?? You can sautee with water or veg broth! Oil is totally unnecessary. I made a delicious sweet potato lentil curry the other day with diced tomatoes and bell peppers and spinach and I made a sauce to use instead of high cal coconut milk, which was a mix of soy milk and silken tofu and I didn't use oil in the recipe at all and it's completely delicious. I'm only saying all this because I think a lot of people feel like they HAVE TO use some oil in their cooking and it's totally unnecessary, particularly if you are trying to lose weight. It will hinder you. It is the most calorie dense food on the entire planet (and it's not healthy either with the fiber and water being stripped out of the original food, ie. olives or avocado)
Your recipe for Italian beef is great and I very much appreciate the work you do. I went and got turano rolls which are vegan friendly and got the good giardiniera. My bf devoured them. I'm not vegan/vegetarian but I support moving society to eating less to no meat. I'm all for these substitutes, and I'm trying to convert my recipes to be 100% vegan for my bf. If you see this I'd very much appreciate either a gaint steak burrito recipe(chicago style) or chicago style pizza thin crust
How do I make the tofu taste like more? My dad thinks it is too bland
Like if u want Lewis to see this and love it
That would be great!
I have a bunch of tofu from when I was planning on making some in bulk for Thanksgiving, but those plans fell through. It's past its best-by date, but I'm thinking it's probably still good. This looks like a good way to use more of it up - does anyone know if it's possible to use firm tofu instead of silken for the cream sauce? What adjustments to make if it is possible?
So you can totally use a firm tofu here... you'll need to use extra liquid to account for the firm tofu... honestly in this case I would try coconut water. IT might give it enough of that flavor to really mimic coconut milk! I would just add it until you get the right consistency
@@SauceStache Thank you so much!
I'll also try this out with some regular tofu and coconut water, can't get silken stuff here :(
@@SauceStacheI'm returning here to say that this has entered my regular rotation. Yes, if you use extra firm, use more water and blend for longer. Also, add the garam masala during the simmering stage.
Looks delicious!
Thank you sooo much!! it was really good!
Looks amazing! 😋
Thank you!!! it was super good!
Traditionally garam masala is not cooked like tumeric. Better flavour if you add it right at the end, a min before taking it off thr flame.
Source: Indian who cooks Indian food every day :)
I don’t know about you, but I’m not in favor of re-usable toilet paper 😂
Ginger tip: you can just use a microplane on a cut-off knob of ginger and you don't even have to peel it.
This is genius! Has anyone written out the recipe? Couldn’t find it on the website
The recipe is on the site now!!! You must have just missed it being published as it went up last night!
Thank you! How much silken tofu do you use?
tofu is really versatile. I prefer it fried.
I am trying this tonight. My only addition is I am going to add coconut extract (I think I got it at Wegmans and comes in a little bottle as vanilla extract would).
Also, how much of the silken tofu block did you use?
BTW, love the health journey videos you've had of late. I went through one of my own and its awesome to see and inspires me.
Thank you, you'll love it!! I would just add a drop of the extract personally, but that is a great idea!!
I used about 80% of the silken tofu block!
Amazing!
You are!
MY MAAAAAAN!
MY MAAAAAN!!!
do venus williams next!!
Omit the olive oil and water saute or veggie broth instead. All fats and oils have 9 calories per gram
Adding a small amount of coconut milk just for flavor would be fine with me.
You could even add coconut water to the tofu
MONICA???
She had a work thing!! she will be back next video!!! haha
Excuse me, I was waiting to hear what Monica had to say about it.
ahhh im so sorry!!! She had a work meeting! Will be back next video
❤❤❤
hey you didn't blur your address label out just wanted to let you know
Where’s Monica?
She had a work meeting!! Will be back next video!!
make one honerable dish for Ayrton Senna pls
Don't use olive oil in curry because of the taste.
When you cook with oil, you're adding unnecessary calories. Your dish could even be lower in calories if you omitted all the oil!✌️
"Promosm" 👊
Lewis is vegan! Extends well beyond his diet…
He is vegan
Lewis Hamilton isn’t plant-based-he’s vegan. Huge difference as vegetarians and omnivores begin to co-opt the term plant-based and companies greenwash themselves with it instead of using the term vegan.
Good to know!
Mr. Stache himself isn't vegan
@@eskovichhe isn’t?
Not sure about that. Unless all of the cars he owns are made exclusively leather free at his request because I cannot find on the maker’s websites an option for fake leather.
@@leolopesantos this is the kind of unhelpful extremism that turns the general population away from learning more about going vegan
My goodness, this channel got really clickbaity since I last checked
This video is me making Lewis Hamilton favorite dish.
The thumbnail says high protein curry.
On what planet is this clickbait?
Unless you have 0 idea what clickbait means
That all implies Hamilton's favorite dish is a high protein curry which he says exactly nowhere. That idea seems to be based on your claim that he stays away from vegan indian curries which is nowhere near what he says, and your heavy implication that the fattening component of indian curries is coconut milk, which is just an indication that you have no idea about indian curries or what is fattening. Just all aroun clickbait if you ask me, as the claim Hamilton's favorite dish is a high protein curry is just a blatant lie. @@SauceStache
To put it another way: I challenge you to explain how you made the leap from the quote "for dinner I love plant-based curries which are a little bit more fattening" to you claiming you're making his favorite dish and it _not_ being clickbait @@SauceStache
Umm... this is not "fat free"... it is "low fat"
Yeah, If I said fat free anywhere in the video that was a mistake, but the thumbnail says "Low fat" really large and I say "what if we can make a LOW FAT curry" within the first minute of the video.
@@SauceStache Yes, it was at the very end. 😄
Mark said "there's almost no saturated fat," which is accurate.
Thank you miss knit picker.
This looks so good!!! 😋🤤 Where is Monica?? 🫶🏾
She was at a work meeting when this was filmed!! She'll be back for the next one!!! And thank you soo much!!
@@SauceStache Oh, ok! ❤️