Click to Print Goan Tofu Curry Great Flavour and a hint of sweetness from the onion and coconut Serves - 4-6 Heat 3 (1-5) Rating - 4 (1-5) Prep Time 10 Minutes Cooking Time 30 Minutes Ingredients 2 Tablespoon Vegetable Oil 1 Teaspoon Mustard Seeds 1 Onion, peeled and chopped 3 Cm Cinnamon Stick 15 Gram Ginger, grated 8 Cloves, finely chopped 2 Red Chillies 1 Teaspoon Ground Cumin 2 Teaspoon Coriander 1 Teaspoon Turmeric 1 Teaspoon Garam Masala 2 Tomatoes 450 Millilitre Coconut Milk 500 Gram Pressed Tofu, cut into large cubes Salt, to taste Black Pepper, to taste Method Heat the vegetable oil in a large non-stick saucepan. Add the mustard seeds and once they are popping turn the heat down and add the onion and cinnamon. Cook the onion until golden around 8 minutes. Meanwhile using a blender make a fine paste of the ginger, garlic and chillies with 50ml water. Add this to the cooked onions along with the powdered spices. Cook until reduced then fry over a low heat for 2 minutes or until the oil is released. Add the tomatoes and another 100ml water, cook until completely reduced and fry the paste for 4-5 minutes or until the oil comes out on top. Stir in the coconut milk and 150 ml of water bring to a gentle simmer and allow the flavours to marry and develop for 5 minutes. Add the tofu and cook until done around 4-5 minutes. Taste and adjust the seasoning then serve.