Madurai tofu curry, rice with coconut milk
Medium spicy masala contains tamarind bringing a pleasant acidity. This traditional South Indian tofu curry will carry a memory of a seaside sunset and a warm tropical wind.
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Ingredients
Portions:
4
100 g
Basmati rice
200 ml
Coconut milk
150 g
Tofu, cubed
50 g
Cauliflower florets
1 piece
Onion, finely chopped
2 cloves
Garlic, minced
1 tbsp
Fresh ginger, grated
200 ml
Tomato sauce
1 tbsp
High sunflower oil
1 tsp
Ground cumin
1 tsp
Dried curry leaves
0.5 tsp
Cinnamon powder
1 tsp
Tamari
1 pinch
Cardamom
2 pieces
Cloves
1 tsp
Fine salt
10 g
Fresh coriander, chopped
5 g
Fresh mint, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Rinse 100 g of Basmati rice under cold water until the water runs clear. Combine with 200 ml of coconut milk in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is cooked.
- In a large pan, heat 1 tbsp of high sunflower oil over medium heat. Add 1 piece of finely chopped onion, 2 cloves of minced garlic, and 1 tbsp of grated fresh ginger. Sauté until the onion is translucent.
- Add 150 g of cubed tofu and 50 g of cauliflower florets to the pan. Stir in 1 tsp of ground cumin, 1 tsp of dried curry leaves, 0.5 tsp of cinnamon powder, 1 pinch of cardamom, and 2 pieces of cloves. Cook for 5 minutes, stirring occasionally.
- Pour in 200 ml of tomato sauce and 1 tsp of Tamari. Season with 1 tsp of fine salt. Simmer for 10 minutes, allowing the flavors to meld together.
- Serve the tofu curry over the coconut milk rice, garnished with 10 g of chopped fresh coriander and 5 g of chopped fresh mint.