Serves 4-6 (Estimated) Rating 4/5
Prep Time 10 Minutes Cooking Time 30 Minutes
Ingredients |
2 tsp Curry Powder |
1 tsp Chilli Powder |
1 tbsp Cumin Seeds |
6 Cardamom Pods |
5 tbsp Vegetable Oil |
1 Onion, finely chopped |
9 Garlic Cloves, finely chopped |
9 cm Ginger, finely chopped |
9 Cayenne Chilli, sliced |
500 g Pressed Tofu, cut into bite sized chunks |
400 g Chopped Tomatoes |
4 tbsp Coriander Leaves, finely chopped |
1 tbsp Coriander Leaves |
1 tsp Garam Masala |
1 Green Pepper, chopped |
Method |
Make a paste of the curry powder and chilli powder with a little water. |
Heat the frying pan without oil and dry fry the cumin seeds and cardamom seeds for 60 seconds. |
Add the oil and fry the onion until translucent in the Vegetable oil |
Add the garlic, ginger and cayenne chillies pepper and stir fry on medium for 5 minutes. |
Add the curry and chilli powder paste and stir in and fry for 30 seconds. |
Add the Tofu pieces and seal well on all sides. |
Add the chopped tomatoes and simmer for 10 minutes or until the Tofu is cooked stirring constantly. |
If needed add more water to prevent the curry becoming too thick or dry. |
Now add the finely chopped coriander leaves and cook for a further minute. |
Serve with the whole coriander leaves sprinkled over the top. |