serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 3 tbsp mustard oil
- 1 tbsp mustard seeds
- 2 medium red onions, peeled and sliced
- 3 long green chillies, split lengthwise
- 4 cm piece ginger, minced
- 1 tsp turmeric powder
- 1½ tsp Kashmiri chilli (or 1 tsp paprika)
- ½ tsp garam masala
- 500 g smoked tofu, cut into 2.5 cm (1-inch) cubes
- 1 tsp caster sugar
- 400 ml coconut milk
- Fresh coriander to garnish, optional
- Steamed rice, to serve
Instructions
- Heat the oil in a pan until smoking, then turn the heat to medium-low.
- Add the mustard seeds and heat until they pop. Add the onion, reduce the heat to medium and stir through.
- Add the chilli, ginger, turmeric, Kashmiri chilli and garam masala. Cook for 1 to 2 minutes or until lightly coloured. Add the tofu and stir through.
- Stir in the sugar and coconut milk, cover and simmer for 10-20 minutes, or until thickened.
- Garnish with coriander leaves and serve with rice.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
