About this recipe:I am often asked about vegetarian recipes that are quick and easy. This is one I came up with during National Vegetarian Week as a lightly spiced and simple way of making a balanced, Indian light supper. You can tweak the recipe by changing the tofu for Quorn if you prefer. It is based around a Keralan style of cuisine, light and with coconut milk.
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Method Prep:1hr › Cook:30min › Ready in:1hr30min
Prepare the tofu by draining. Then place between two plates and put a weight on the top one. This helps drain out extra water from the tofu and give a firmer texture. After about an hour, drain and chop into 1cm cubes.
Heat 1 tablespoon of the sunflower oil in a heavy bottomed pan. Add the onion, garlic and grated ginger and sauté on a low heat until translucent – this should take about 5 minutes, but make sure they do not crisp and brown at the edges.
Add the curry powder, turmeric and bay leaf and stir in. Fry gently for 1 minute. Add the coconut milk and stir in. Bring to the boil, then turn down to a gentle simmer. Add the chopped tomatoes and simmer for 5 minutes.
Add the wine or vinegar, lemon juice and garam masala, stir and simmer for another 1 to 2 minutes. Take off the heat.
Add the remaining sunflower oil to a wok or frying pan. Heat until really hot, then add the tofu pieces and turn down the heat. Fry until golden brown.
Add to the curry sauce and reheat to a boil. Simmer for 5 minutes until thoroughly cooked through. Add the chopped coriander leaves about 1 minute before the end.
Serve with plain boiled rice and dhal.
You can add some extra heat to the recipe by adding 1 green chilli, sliced lengthways, to the sauce. The best stage to add this is during step 3.
I used coconut oil instead of sunflower oil, added some beansprouts and chopped spinach in place of the cherry tomatoes, and used reduced fat coconut milk as I find regular coconut milk to be a bit heavy. It was nice and light, lovely with some basmati rice and flat bread - 15 Feb 2012