Kerala · Lunch, Dinner
Tofu Kerala curry
Firm tofu simmered in a mild coconut milk curry with tomato and curry leaves, a vegan take on a Kerala classic.
- Calories
- 717 kcal
- Protein
- 30 g
- Carbs
- 52 g
- Fat
- 43 g
- Prep
- 15 min
- Cook
- 15 min
Per serving, for one person.
Contains: soy, mustard, coconut.
Ingredients
- 50 g Basmati rice
- 150 g Firm tofu
- 100 ml Coconut milk
- ¼ onion Onion
- ¼ tomato Tomatoes
- 2 g Curry leaves
- ¼ tsp Mustard seeds
- ¼ tsp Turmeric
- ¼ tsp Chilli powder
- ½ tbsp Coconut oil
- ¼ tsp Salt
Method
- Cook the rice until tender; set aside.
- Heat the coconut oil, splutter mustard seeds, and soften the onion for 5 minutes.
- Add turmeric, chilli powder and tomato, and cook 5 minutes until softened.
- Pour in the coconut milk, add the tofu and curry leaves, and simmer gently for 8 minutes.
- Season with salt and serve over the rice.
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