Tofu and Vegetables in Aromatic Coconut Sauce

Ingredients

(Southern Indian - serves 2)

Split into cooking groups

  • 3 tbsp vegetable oil
  • 1 tsp mustard seeds
  • 2.5 cm cinnamon stick
  • 3 cardamon pods
  • 2 cloves
  • 5 black peppercorns
  • 1 star anise
  • 7 curry leaves
  • 1 onion, finely sliced
  • tsp grated ginger
  • 3 cloves garlic, grated or mortared
  • 2 green chillies whole - pierce for extra heat if desired
  • ¼ tsp tumeric
  • ½ tsp chilli powder
  • 2 tsp ground coriander
  • 1 tsp fennel seed, roughly powdered
  • salt to taste
  • desired quantity of tofu, cut into blocks
  • 1 tin of coconut milk, split into coconut water and top richer layer separately
  • 1 tbsp coconut cream (optional)
  • ½ tsp tamarind  paste (be careful with this, balance is crucial, too much and it will overpower, not enough and you will lose its special magic - make sure you cook it enough after adding to reduce fruity overtones... but not too much!)
  • handful of green beans, trimmed and sliced in half diagonally
  • handful of green peas
  • large handful of cauliflower, sliced
  • handful of fresh coriander leaves, chopped roughly

 

Method

  1. Heat oil in wide pan to hot. Add whole spices.
  2. Once seeds have stopped popping (or a little before), add curry leaves and onion, and reduce to moderate heat until onions are translucent.
  3. Add ginger, garlic and green chillies and sauté gently for one to two minutes.
  4. Add tumeric, chilli powder, ground coriander, fennel seeds and salt with a splash of water and cook for two minutes.
  5. Add tofu and cauliflower, and fry for another couple of minutes, adding splash of water if necessary to keep sauce loose but not too wet.
  6. Add most of coconut milk water, retaining top of of coconut - cook down uncovered for another 10 minutes or until the liquid has reduced.
  7. Stir in remaining coconut milk and coconut cream (if using), then the tamarind, beans and peas - the dish should be creamy. Taste and adjust seasoning.
  8. Simmer for three to four minutes.
  9. Serve, garnished with coriander leaves. Goes with rice, naan, parantha or rice noodes.