South Indian Tofu and Coconut Curry with Curry Leaves
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Ingredients
- 400 g firm tofu, cubed
- 300 ml coconut milk
- 1 onion, finely sliced
- 2 tomatoes
- 1 tsp mustard seeds
- 10 curry leaves
- 1 tsp chilli powder
- 2 tbsp coconut oil
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 386 kcal
- Protein
- 17.8 g
- Carbohydrate
- 7.7 g
- of which sugars
- 5.5 g
- Fat
- 30.8 g
- of which saturates
- 20.2 g
- Fibre
- 3.4 g
- Salt
- 0.07 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the coconut oil in a pan, add the mustard seeds and curry leaves, and fry for 30 seconds until the seeds pop.
- 2
Add the sliced onion and fry for 7 minutes until softened.
- 3
Stir in the chilli powder and ground turmeric, then add the chopped tomatoes and cook for 5 minutes.
- 4
Pour in the coconut milk and simmer for 5 minutes.
- 5
Add the tofu cubes and simmer gently for 5 minutes to heat through and absorb the flavours.
- 6
Serve hot with rice.
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