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Sri Lankan tofu vegetable curry
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2 tbsp vegetable oil
10 fresh or dried curry leaves (optional)
1 onion, finely chopped
50g piece fresh root ginger, peeled and finely grated
6 garlic cloves, crushed
1 tsp ground turmeric
½ tsp ground cinnamon
1½ tbsp mild curry powder
1 tsp Bart Garam Masala
1 tbsp black mustard seeds
5 Waitrose & Partners Classic Vine Tomatoes, chopped
2 tsp flaky sea salt
2 x 400ml cans coconut milk
2 carrots, thinly sliced
280g plain firm tofu, drained and cubed
1 tbsp tamarind paste
170g cauliflower, cut into bite-sized florets
4 salad onions, sliced
1. Preheat the oven to 200°C, gas mark 6. Put 1½ tbsp oil in a large, high-sided pan and set over a medium heat. Add the curry leaves, if using, and fry for 2-3 minutes, until they begin to crisp up and brown. Add the onion and ginger; sauté gently for 5 minutes, until the onion starts to soften. Add the garlic and fry for 1 minute, until aromatic.
2. Add the spices, tomatoes, sea salt and a good grinding of black pepper. Fry for another 2 minutes, then tip in the coconut milk, carrots, tofu and tamarind paste. Bring to the boil and cook for 3 minutes, then reduce the heat a little. Simmer for 25-30 minutes, stirring every now and then, until the carrots are cooked through and the curry has reduced slightly. Season if necessary.
3. Meanwhile, toss the cauliflower on a baking tray with the remaining ½ tbsp oil; season. Spread out and roast until golden and tender (about 20 minutes). Stir through the curry just before serving. Serve with the salad onion scattered over the top and rice alongside, if liked.
This recipe first appeared in Waitrose & Partners Food, October 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (6) 1519kJ
This recipe was first published in September 2018.