SpiceTheWorldBreadcrumbs | Naan Bread | Red Lentil Dahl | Chilli Paste | Lentil curry | Tofu Bangalore Phall | Faked Goat curry | Vegetable Bangalore Phall | Goan Tofu Curry |
Goan Tofu Curry
Great Flavour and a hint of sweetness from the onion and coconut
Serves 4-6 (Estimated) Rating 4/5
Prep Time 10 Minutes Cooking Time 30 Minutes
| Ingredients |
| 2 tbsp Vegetable Oil |
| 1 tsp Mustard Seeds |
| 1 Onion, finely chopped |
| 3 cm Cinnamon Stick |
| 15 g Ginger, finely chopped |
| 8 Garlic Cloves, finely chopped |
| 2 Red Chillies, finely chopped |
| 1 tsp Ground Cumin |
| 2 tsp Coriander |
| 1 tsp Turmeric |
| 1 tsp Garam Masala |
| 2 Tomatoes |
| 450 ml Coconut Milk |
| 500 g Pressed Tofu, cut into bite sized cubes |
| Salt, to taste |
| Black Pepper, to taste |
| Method |
| Heat the vegetable oil in a large non-stick saucepan. |
| Add the mustard seeds and once they are popping turn the heat down and add the onion and cinnamon. |
| Cook the onion until golden around 8 minutes. |
| Meanwhile using a blender make a fine paste of the ginger, garlic and chillies with 50ml water. |
| Add this to the cooked onions along with the powdered spices. |
| Cook until reduced then fry over a low heat for 2 minutes or until the oil is released. |
| Add the tomatoes and another 100ml water, cook until completely reduced and fry the paste for 4-5 minutes or until the oil comes out on top. |
| Stir in the coconut milk and 150 ml of water bring to a gentle simmer and allow the flavours to marry and develop for 5 minutes. |
| Add the tofu and cook until done around 4-5 minutes. |
| Taste and adjust the seasoning then serve. |