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Balti Tofu Curry
A simple but tasty SpiceTheWorld recipe with a great tofu taste



Serves 4 (Estimated) Rating 3/5

Prep Time 10 Minutes Cooking Time 25 Minutes

Ingredients |
800 g Pressed Tofu, cut into bite sized cubes |
1 tbsp Vegetable Oil |
3 Onions, sliced |
3 Garlic Cloves, finely chopped |
1 tbsp Ginger, finely chopped |
1 Thai Bird Chillies, finely chopped |
2 tsp Turmeric |
1 tsp Paprika |
1 tsp Ground Cumin |
800 g Chopped Tomatoes |
Salt, to taste |
250 ml Coconut Milk |
125 ml Coriander, finely chopped |
1 tbsp Fresh Mint, finely chopped |
Method |
Cut tofu into 2cm pieces. |
Heat oil in wok or pan and cook onion, garlic, ginger, chilli, and spices until onion softens. |
Add undrained crushed tomatoes to onion mixture season to taste and bring to boil. |
Reduce heat simmer uncovered about 10 minutes or until sauce thickens slightly. |
Add tofu and coconut cream then bring to the boil. |
Reduce heat simmer uncovered about 10 minutes or until tofu is cooked through. |
Just before serving stir in coriander and mint. |