Tofu Curry Kerala with rice and vegetables
Kerala, South India, the spices reservoir of the planet, has inspired this magnificent recipe. The association of Indian spices, silky tofu, rice and vegetables will make you travel.
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Ingredients
Portions:
4
For the curry:
100 g
potatoes, diced
50 g
carrots (orange and yellow), sliced
50 g
peas
50 g
sugar snap peas
50 g
green lentils, cooked
200 ml
coconut milk
2 tbsp
tomato paste
salt to taste
For the tempering:
2 tbsp
sunflower oil
1 onion, finely chopped
2 shallots, sliced
3 cloves of garlic, minced
1 red chilli, sliced
1 tsp turmeric
1 tsp cumin seeds
1 tsp black mustard seeds
0.5 tsp fenugreek seeds
5 curry leaves
For garnish:
fresh coriander, chopped
freshly ground black pepper
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Rinse the basmati rice under cold water until the water runs clear. Cook according to package instructions and set aside.
- In a large pan, heat sunflower oil over medium heat. Add cumin seeds, black mustard seeds, and fenugreek seeds; cook for 1 minute until they start to pop.
- Add chopped onions, shallots, garlic, and red chilli. Sauté until onions are translucent. Stir in turmeric, black peppercorns, and curry leaves.
- Add diced potatoes, carrots, peas, sugar snap peas, and green lentils. Mix well and cook for another 5 minutes.
- Pour in coconut milk and tomato paste. Bring to a simmer, cover and cook for 10 minutes until vegetables are tender.
- Garnish with fresh coriander before serving with the cooked basmati rice.