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Goan Tofu Curry

Great Flavour and a hint of sweetness from the onion and coconut

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Serves 4-6 (Estimated) Rating 4/5

4 stars

Prep Time 10 Minutes Cooking Time 30 Minutes

Photo soon folks

May contain mustard


Carbon Rating A

CO2e Information

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

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.