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Traditional Heritage
Tofu Coconut Curry
Ingredients
- 1 slab extra firm tofu
- 2 cups baby spinach
- 1 tsp cumin seeds
- 1 medium green pepper
- ½ cup tomato puree
- ½ tsp turmeric
- 1 cup onion
- 1½ tbsp ginger
- 3 cloves garlic
- 2 tbsp oil
- 1 tsp garam masala
- ½ tsp red pepper flakes
- 1 can coconut milk
Directions
- Remove tofu from the package, drain the water and cover in a paper towel and cloth to absorb the moisture.
- Dice the green pepper, onion and spinach very finely and keep aside.
- Grate the ginger and the garlic.
- Heat a clean pan and add the oil.
- Once the oil is heated, add the cumin, ginger and garlic.
- Once they release the aroma, within a minute, add the onions.
- Saute the onions until they are translucent, for 1–3 minutes.
- Next add the finely diced green peppers and saute till they are soft.
- Add the tomato puree along with salt, red pepper flakes, garam masala and turmeric, and saute for a couple of minutes.
- Add the can of coconut milk with ½ cup water and mix the curry. Allow it to cook for 2–4 minutes.
- Add the finely cut spinach and allow it to wilt and reduce in size for a few minutes.
- Add the cubed tofu and gently mix it in. Cook covered for 2–4 minutes to allow all the vegetables, tofu and coconut milk to blend together.
- Switch off the flame and let it remain covered for a few minutes.
- Check the seasoning and, if needed, add a few extra red pepper flakes.
- Serve hot with Basmati rice or chapatis.
