I’m usually pretty one dimensional when it comes to curry. I love tomato based sauces and usually end up with a Rogan Josh type of flavour, always using tinned tomatoes. When a can of coconut milk jumped out at me in the cupboard however, I decided to push against familiarity. This led to adjustments in other areas too including the addition of Tofu which I would never normally do (I like it crispy). I only added a quarter of a can of the milk and it worked perfectly against the spices and with the fresh tomatoes. I’m hoping this revelation will bring about more coconut milk recipes in the future – watch this space!
INGREDIENTS:
- 2 white onions
- 5 tbsp rapeseed or olive oil
- ½ tsp hot chilli powder, ginger and turmeric
- 1 tsp cumin, gara masala and salt
- 2 cloves of garlic
- 500g cherry tomatoes
- 80ml cold water
- half head cauliflower
- 280g tofu
- 1 courgette
- 220 g spinach
- 80ml coconut milk
METHOD:
- Chop the onion and fry in the oil with a little salt for 5 minutes until soft
- Add the spices and cook for a minute (add a tiny dash of water if it needs to create a paste)
- Chop the cherry tomatoes into quarters and add to the pan with 80ml cold water cook uncovered for at least 30 minutes until the sauce has thickened
- Add the chopped cauliflower and cook for a further 15 minutes (covered)
- Meanwhile cut the tofu into 1cm thick peices and fry with plenty of salt and pepper until its crispy on both sides
- Add to the sauce along with the courgette, coconut milk and spinach
- Cook for a further 5 minutes and serve with rice
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