Servings: 8 to 10

3 tbsp vegetable oil 3 tbsp vegetable oil
3 cups chopped onions 3 cups chopped onions
¼ cup minced ginger ¼ cup minced ginger
3 cloves garlic 3 cloves garlic
3 tbsp curry powder 3 tbsp curry powder
1 tsp cumin 1 tsp cumin
¼ tsp cinnamon ¼ tsp cinnamon
2 tbsp flour 2 tbsp flour
1 cup plain non-dairy yogurt 1 cup plain non-dairy yogurt
3 tbsp tomato paste 3 tbsp tomato paste
3 cups of veggie broth 3 cups of veggie broth
1 cup unsweetened applesauce 1 cup unsweetened applesauce
 
2 packages of extra firm tofu 2 packages of extra firm tofu
Oil to coat Oil to coat
3 tablespoons of cornstarch 3 tablespoons of cornstarch
1 10oz package of frozen peas 1 10oz package of frozen peas
½ cup sour cream ½ cup sour cream
½ cup coconut milk ½ cup coconut milk
 
Fresh chopped cilantro Fresh chopped cilantro
Major Grey mango chutney Major Grey mango chutney
2 cups of white rice 2 cups of white rice

Drain tofu and press for 20 minutes. Break into chunks toss with olive oil and Coke with cornstarch. Spread out on a cookie sheet and bake at 400 until golden brown.
Heat oil in large pot then add chopped onions. Sauté until golden brown, 4 to 5 minutes. Add garlic and ginger and sauté for another minute. Add curry, cumin, and cinnamon and sauté until fragrant, about another minute. Add flour than yogurt and tomato paste whisking until smooth, about 1 minute. Add broth and applesauce. Bring to a boil. Reduce heat and simmer until sauce thickens, stirring occasionally, about 30 minutes.
Add tofu and peas and simmer on medium high for another five minutes. Add sour cream and coconut milk. Reduce heat and simmer for another 3 to 5 minutes. Season with salt and pepper and serve on top of white rice with cilantro and mango chutney.