A great and tasty way to use up some tamarind paste.  

 

Ingredients

  • 400g tofu
  • 1 tbsp coriander seeds
  • 1/4 tsp cumin seeds
  • 1/4 tsp fenugreek seeds
  • 1/3 tsp black peppercorns
  • 1/8 tsp fennel seeds
  • 1 tbsp sesame seeds
  • 1/2 tsp chilli flakes
  • 1 large tomatoes
  • 1 tbsp tamarind paste
  • 2 tbsp ketchup
  • 1/2 inch ginger
  • 1 stock cube
  • 1 small onion
  • 4 cloves garlic
  • 8 curry leaves
  • 1/2 tsp smoked paprika
  • 1 small cauliflower
  • 1 small potato
  • 1 can coconut milk

 

 

Method

  1. Dry fry seeds until fragrant and then grind.
  2. Blend spice mix with tomato, ketchup, ginger and garlic. Add water if needed.
  3. Fry onion, tofu, and curry leaves with some salt for a few minutes.
  4. Add blended mixture and paprika. Cook for 10 minutes until thickens.
  5. Add cauliflower, potato, and coconut milk. Cover and simmer for 10 minutes, uncover for another 3-5.
  6. Season as desired.  

 

Additional notes