Sri Lankan Tofu Curry with Rice
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Ingredients
- 400 g firm tofu, cubed
- 300 ml coconut milk
- 1 onion, finely sliced
- 1 tbsp sri lankan unroasted curry powder
- 10 curry leaves
- 1 tsp mustard seeds
- 2 tbsp coconut oil
- 300 g basmati rice
Nutrition (per serving)
- Calories
- 641 kcal
- Protein
- 23 g
- Carbohydrate
- 64.6 g
- of which sugars
- 4.3 g
- Fat
- 31.5 g
- of which saturates
- 20.3 g
- Fibre
- 4 g
- Salt
- 0.06 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice according to the pack instructions.
- 2
Heat the coconut oil in a pan, add the mustard seeds and curry leaves, and fry for 30 seconds until the seeds pop.
- 3
Add the sliced onion and fry for 7 minutes until softened.
- 4
Stir in the sri lankan unroasted curry powder, then add the coconut milk and simmer for 6 minutes.
- 5
Add the tofu cubes and simmer gently for 5 minutes to heat through and absorb the flavours.
- 6
Serve the tofu curry hot with the rice.
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