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Faked Goat curry
Classic Caribbean recipe with a spicetheworld twist
Serves 4 (Estimated) Rating 4/5
Prep Time 25 Minutes Cooking Time 45 Minutes
| Ingredients |
| 1 Onion, chopped |
| 10 Garlic Cloves, finely chopped |
| 100 g Ginger, finely chopped |
| 50 ml Vegetable Oil |
| 3 Scotch Bonnet Chillies, finely chopped |
| 3 Thyme Sprigs |
| 5 tbsp Curry Powder |
| 1 tsp Salt |
| 1 kg Pressed Tofu, cut into bite sized cubes |
| 400 g Chopped Tomatoes |
| 300 ml Vegetable Stock |
| 400 g Kidney Beans |
| 1 Lemon |
| Coriander, finely chopped |
| Method |
| Put the onion, garlic and ginger in a food processor then blend to a purée. |
| Now heat the oil in a large casserole dish. |
| Add the onion mixture and cook for 5 minutes until nice and soft. |
| Next add the chillies, curry leaves, thyme, curry powder and salt. |
| Now Cook for 2-3 minutes. |
| Then add the tofu and cook for 5 minutes on medium heat. |
| Add the chopped tomatoes and stock. |
| Increase the heat and bring to the boil and cook for 5 minutes. |
| Now reduce the heat, cover and leave to simmer gently until the tofu is cooked. |
| Remove the lid and add the beans and simmer for another 5 minutes. |
| Remove from the heat, add lemon juice and coriander. |
| Serve. |