t o f u l i c i o u s

Ingredients

200 gm firm tofu

capsicum seeded & diced

2 Tomatoes , chopped

1 cup of Cauliflower

Oil 1 tbsp

Cumin seeds 1/2 tsp

Onion, finely chopped

2 cloves of garlic, chopped

1 tsp of ginger, finely chopped

Coriander powder 1 tsp

1 tsp of turmeric 

1/2 tsp of cayenne pepper

1/2 tsp of chilli flakes

1/2 cup of coconut milk 

Chopped coriander leaves to garnish

Garam masala to taste

Salt + pepper to taste

Directions

Heat oil in a pan and add cumin seeds. Fry them until cumin seeds start to sizzle and change colour to deep brown, about 15 seconds.

Next add finely chopped onions and fry it until its edges turn brown, about 2 minute. Mix in ginger and garlic and fry for a minute.

Add tomatos and mix them well. Increase the heat to high and bring the gravy to boil, about 3-4 minutes, stirring continuously.

Mix in half of finely chopped coriander leaves, red chilli powder, turmeric powder, coriander powder and salt to taste. Next pour in 1 cup of boiling water and mix everything well. Cover the pan with lid and let it cook on medium heat for about 5-7 minutes, stirring in between.

Mix in chopped capsicum, cauliflower, coconut milk and firm tofu. Let it cook uncovered for 5-7 minutes on medium heat until you see bubbles forming on the surface. Adjust the seasonings as well as the gravy to your preferred thickens.

Add remaining chopped coriander and combine well. Serve with a freshly squeezed lemon. 

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