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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. |