Keralan Tofu Curry

35 minutes



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.

Keralan Tofu Curry


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

1 courgette

1 aubergine

Salt for seasoning