Breadcrumbs
| Winter vegetable curry
| Chapatti
| Melon Lassi
| Pilau Rice
| Paneer
| Rum Punch
| Mint Sauce
| Tofu and Coconut Curry
|
Tofu and Coconut Curry
The taste of coconut with a Spicetheworld edge



Serves 4 (Estimated) Rating 4/5

Prep Time 20 Minutes Cooking Time 15 Minutes

Ingredients |
1 Teaspoon Salt |
2 Teaspoon Turmeric |
500 Gram Firm Tofu, sliced |
30 Millilitre Coconut Oil |
2 Onion, finely sliced |
6 Green Chillies, slit lengthways |
3 Garlic Cloves, sliced |
20 Curry Leaves |
2 Tablespoon Vegetable Oil |
400 Millilitre Coconut Milk |
Coriander, finely chopped |
Method |
Mix 1 teaspoon salt and 1 teaspoon turmeric. |
Now rub this into the tofu fillets. |
Next Sauté the onion chillies and garlic in the coconut oil. |
Add the curry leaves and cook until the onion is translucent. |
Add the rest of the turmeric and salt and simmer gently for 8 minutes. |
Fry the tofu in the vegetable oil for 4 minutes or until cooked. |
Pour the sauce over the tofu and sprinkle with chopped coriander. |
Serve with rice. |