Kerala tofu curry with curry leaves and coconut milk: tofu cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 33 minutes.
Prepare the tofu and chop the onion, tomato and aromatics.
2
Heat the coconut oil, crackle the cumin seeds, then fry the onion until deep golden.
3
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the coconut milk.
4
Add the tofu and a splash of water and simmer 5 minutes so it soaks up the masala. Stir in the coconut milk in the last few minutes and heat without boiling.
5
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Bhunao patiently: fry the masala until the oil separates before adding the main ingredient.
Prepare the tofu and chop the onion, tomato and aromatics.
Heat the coconut oil, crackle the cumin seeds, then fry the onion until deep golden.
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the coconut milk.
Add the tofu and a splash of water and simmer 5 minutes so it soaks up the masala. Stir in the coconut milk in the last few minutes and heat without boiling.
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
