Recipe
Richly spiced with the flavours of India, this deceptively simple curry delivers on taste. Not only that, but you can modify easily by swapping peas for another veggie or swapping tofu for chickpeas!
You will need
Serves 4
For the curry paste
- 10 almonds, blitzed to a crumb
- 1 red onion, roughly chopped
- 1 long green chilli
- 3 cloves garlic
- 4 cherry tomatoes
For the curry
- 70ml grapeseed oil
- 1 block smoked hard tofu, cut into 2cm chunks
- 1 teaspoon cumin seeds
- 1 cinnamon stick
- 1 Indian bay leaf (optional)
- 1 black cardamom pod (optional)
- 1 teaspoon Kashmiri chilli (optional)
- 1 teaspoon garam masala
- 200ml water
- 100g frozen peas
To serve
- 1 cup coconut yoghurt
- Bunch coriander, leaves picked
- 1/2 green chilli, sliced (optional)
- Steamed rice
Recipe: Simon Toohey
Directions
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Step 1
In a small blender place the curry paste ingredients and blitz until it reaches a nicely blended paste consistency.
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Step 2
In a cast iron or a wok, place the grapeseed oil.
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Step 3
Fry the tofu into 2cm chunks and fry until crisp on the outside.
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Step 4
Scoop tofu out of the oil and let it rest on baking paper.
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Step 5
In the same pan with the oil, add the cumin seeds, cinnamon stick, bay leaf, black cardamom and fry for 30 seconds.
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Step 6
Add the Kashmiri chilli and garam masala, immediately followed by the paste mixture. Fry for 5–10 minutes until reduced and thickened. Stir occasionally to ensure the paste doesn’t burn.
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Step 7
Add 150ml of water, and season with a pinch of salt. Cover with a lid and simmer for 20–25 minutes, add more water if it begins to dry out.
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Step 8
Add the fried tofu and peas and cook for another minute or until warmed through.
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Step 9
Pour into a serving dish, top with a couple spoonfuls of coconut yoghurt, green chilli slices and coriander leaves. Serve with steamed rice.
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Recipe: Simon Toohey
