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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 tsp Salt |
2 tsp Turmeric |
500 g Pressed Tofu, cut into bite sized cubes |
30 ml Coconut Oil |
2 Onions, finely sliced |
6 Green Chillies, slit lengthways |
3 Garlic Cloves, finely chopped |
20 Curry Leaves, chopped |
2 tbsp Vegetable Oil |
400 ml 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. |