Keralan Tofu Curry
This is a typical southern Indian style curry made with coconut, tamarind, and sliced green chillies.
The tamarind perfectly balances out the richness of the coconut which tames the heat from the green chillies.
Preheat the oven to 180C
Cut the courgette and aubergine into bite-size pieces lightly season add a little spray oil.
Bake on a tray for 10-12 minutes.
Heat a wok or frying pan, add half the oil and the garlic
When the garlic is golden brown, remove it from the pan and discard
Add the tofu, season and cook until golden brown
Remove the tofu with a slotted spoon and allow to dry on kitchen towel
Add the remaining oil, onion, and chilli then cook until softened
Add the grated ginger, curry powder, and paprika and cook for a further 4 minutes on a low heat
Stir continuously to stop the spices from sticking
Add the tamarind, coconut milk, and veg stock
Simmer on a low heat for 10 minutes
Gently fold in your tofu, roasted courgette, and aubergine
Remove from the heat and stir in the chopped coriander
Adjust the seasoning as necessary and serve with rice or roti
2 Tbsp vegetable oil
1 peeled clove of garlic
1 block tofu pressed and cut into bite-size pieces
1 medium red onion finely chopped or grated
2 green chillies finely sliced
3cm piece of ginger grated
2Tbsp mild curry powder
1tsp sweet paprika
300ml veg stock
1tsp tamarind paste
200ml full fat coconut milk
1 handful of chopped coriander
Salt for seasoning