Buffalo Curry (Two Ways)
Since the British bastardized butter chicken by way of tikka masala, we decided it was fair to bastardize tikka masala by Americanizing it into buffalo curry. Really though, we jest — it’s a spicy curry more reminiscent of tikka masala than butter chicken, with the tangy heat of buffalo sauce. We didn’t know whether to put it over fries or in a burrito, so we did both. We’re pretty damn sure you’ll love this spicy ass curry as much as we do. 🥵
Seasoned tofu
1 pack super firm tofu.
1tbsp olive oil.
1tsp garam masala.
1tsp curry powder.
1/2tsp garlic powder.
1/2tsp onion powder.
1/2tsp coriander.
1/4tsp salt.
1tbsp potato starch.
Tear tofu into chunks and place in a mixing bowl. Add oil, coat well, and then mix in seasonings. Air fry for 12 minutes. Stir and cook an additional 12 minutes.
Chunky raita
1c yogurt.
1/2c red onion, minced.
1/2c seedless cucumber, minced.
1/4tsp coriander.
1tbsp cashew milk.
1tbsp chopped fresh cilantro.
Pinch of salt, to taste.
Mix together and refrigerate while cooking your curry.
Buffalo curry
1/2 yellow onion, diced.
8 cloves fresh garlic, minced.
1tbsp garam masala.
2tsp curry powder.
1tsp ground ginger, or 1tbsp fresh.
1/4tsp cayenne.
1/4tsp turmeric.
1/2tsp coriander.
2tbsp double concentrate tomato paste.
1/2c tomato sauce.
1/4c louisiana/crystal/texas pete style hot sauce, additional to taste.
2tbsp plant butter.
1 1/2c original soy milk.
Add a bit of oil to saucepan. When hot, add onion. Once onions are a bit browned, add garlic, seasonings, and tomato paste. When “toasty,” add tomato sauce, butter, hot sauce, and plant milk. We recommend using “original” soy milk since it’s a bit creamier than some other plant milk, and it usually has a little added sugar that helps to balance out the acid and spice in the curry. Let simmer for a while, stirring occasionally. When you’re about ready to eat, mix in air fried tofu.
Fries
Cook fries to package instructions. Dust with a bit of curry powder and a sprinkle of salt. Place fries on whatever you wanna eat off of, then ladle over the curry, add raita, fresh cilantro and parsley, and top it off with a squeeze of fresh lemon juice.
If you were just here for the fries, dope! You can stop reading here. Buuut if you’re feelin’ burrito… keep on going!
Lemon herb rice
1c brown rice, cooked.
1/2 lemon, juiced.
1tbsp fresh cilantro, chopped.
1tbsp fresh parsley, chopped.
Mix together well and prepare to layer your ‘ritos! Yeaaaaah, other than the tortilla, this is the only extra element for the burritos. Ezpz!
Heat your tortillas (we used Mi Rancho’s gluten free tortillas) in a pan on the stove. We recommend a small spritz of oil on each side of the tortilla to make them brown a bit. When pliable, remove from heat and start layering your burritos: rice, buffalo curry, fries, and raita. Roll them back up and immediately inhale, or, as we always recommend, place them back in a hot pan seam side down. When crisp, flip and take care of the other side. Nothing beats the satisfaction of a grilled burrito!
And that’s a wrap! Er, burrito. Whether you make a tray of fries or burrito (…or both 🙃), we think you’ll love the creamy, spicy, and savory blissful oral hell this buffalo curry offers. If you have any comments or questions, let us know! Especially if we really screwed something up. 🥲 Thanks as always for taking the time to sus out our posts! See ya next time.
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