Absolutely delicious and satisfying
iNGREDIENTS
880g Medium-Firm Tofu (Extra firm does not absorb the flavors and soft falls apart)
3-4 cups fresh tomatoes chopped (when in season) or 2 cans cherry tomatoes
2-3 Tbs tomato paste
2 yellow onions, chopped
1 can (13 oz) coconut milk (I use the light one)
4 cups of fresh spinach, chopped
2 cups frozen peas
2 Tbs curry powder (you may need more or less depending on the strength of the curry powder you use)
3 garlic cloves, minced (about 1 Tbs)
1 (1-inch) piece fresh ginger, peeled and grated (about 1 Tbs) or 1 tsp dried ginger
1 tsp ground turmeric
2 tsps cumin
1 tsp fennel seeds (optional, but recommended)
2 tsps garam masala
2 cinnamon sticks
Salt + black pepper, to taste
Fresh cilantro leaves, chopped for serving
Instructions
Heat 2 Tbs olive oil over medium-high in a pot.
Add onions and cook, stirring occasionally, until browned all over, 5 to 7 min
Add the curry, garlic, cumin, fennel seeds, ginger, turmeric and tomato pasate, and cook until fragrant, about 1 min
Add the tomatoes, tofu and simmer for about 15 minutes
Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced
Add the frozen peas and cook for a couple of minutes
Add the spinach and stir until just wilted, 1 to 2 min
Off the heat, stir in the lime juice and season with salt to taste.
Divide among shallow bowls and top with cilantro
Notes
Thanks to my sister Nola Miller for making and sharing this delicious recipe.
Nola's Tofu Curry
Absolutely delicious and satisfying
iNGREDIENTS
880g Medium-Firm Tofu (Extra firm does not absorb the flavors and soft falls apart)
3-4 cups fresh tomatoes chopped (when in season) or 2 cans cherry tomatoes
2-3 Tbs tomato paste
2 yellow onions, chopped
1 can (13 oz) coconut milk (I use the light one)
4 cups of fresh spinach, chopped
2 cups frozen peas
2 Tbs curry powder (you may need more or less depending on the strength of the curry powder you use)
3 garlic cloves, minced (about 1 Tbs)
1 (1-inch) piece fresh ginger, peeled and grated (about 1 Tbs) or 1 tsp dried ginger
1 tsp ground turmeric
2 tsps cumin
1 tsp fennel seeds (optional, but recommended)
2 tsps garam masala
2 cinnamon sticks
Salt + black pepper, to taste
Fresh cilantro leaves, chopped for serving
Instructions
Heat 2 Tbs olive oil over medium-high in a pot.
Add onions and cook, stirring occasionally, until browned all over, 5 to 7 min
Add the curry, garlic, cumin, fennel seeds, ginger, turmeric and tomato pasate, and cook until fragrant, about 1 min
Add the tomatoes, tofu and simmer for about 15 minutes
Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced
Add the frozen peas and cook for a couple of minutes
Add the spinach and stir until just wilted, 1 to 2 min
Off the heat, stir in the lime juice and season with salt to taste.
Divide among shallow bowls and top with cilantro
Notes
6-8 servings
Serve over steamed brown rice
Keeps well in the fridge for up to 5 days
Thanks to my sister Nola Miller for making and sharing this delicious recipe.