Plant Based Goan Curry

Serves4 Servings
Plant Based Goan Curry

Ingredients

Spice blend:
1 ½ tbsp ground coriander
2 tsp ground cumin
¾ tsp ground turmeric
1 ½ tsp fresh grated ginger
5 cloves garlic, peeled and crushed
1 ½ tbsp coconut sugar
1 ½ tbsp apple cider vinegar
Curry:
3 tbsp coconut oil
2 (300g) brown onions, peeled and cut into quarters, leaving the base of the onion intact
250 g cherry tomatoes, some halved, some left whole
600 ml coconut milk
2 green chillies, slit lengthways in quarters, seeds removed
400 g firm organic tofu, cut into 2cm pieces
1 ½ tsp teaspoons mustard seeds
1 cup coconut flakes
To serve: fresh coriander or toasted curry leaves, basmati rice, extra steamed vegetables

Method

To make the spice blend:
1

Combine all ingredients in a bowl and mix to combine.

To make the curry:
2

Place a sauce pan on low to medium heat, add coconut oil and spice blend and cook, stirring frequently for about 90 seconds.

3

Add the coconut fat from the top of the coconut milk can (this is the solidified part of the coconut milk, under which you’ll find more watery substance) with the onion and cook with the lid on for about 5-6 minutes, stirring every now and then.

4

Add the remains of the coconut milk (the more watery part), chilli and mustard seeds, cover and bring to the boil for about 5 minutes.

5

Add tofu, tomatoes and 1/4 cup water, cover and bring to the boil, then remove lid and reduce heat to simmer for 20 minutes.

6

Just prior to serving, gently stir through the coconut flakes, garnish with your choice of coriander or curry leaves (make sure you give these a quick dry fry in a pan if you choose to use them), season with sea salt and black pepper and serve with basmati rice and extra steamed vegetables.

Ingredients

Spice blend:
 1 ½ tbsp ground coriander
 2 tsp ground cumin
 ¾ tsp ground turmeric
 1 ½ tsp fresh grated ginger
 5 cloves garlic, peeled and crushed
 1 ½ tbsp coconut sugar
 1 ½ tbsp apple cider vinegar
Curry:
 3 tbsp coconut oil
 2 (300g) brown onions, peeled and cut into quarters, leaving the base of the onion intact
 250 g cherry tomatoes, some halved, some left whole
 600 ml coconut milk
 2 green chillies, slit lengthways in quarters, seeds removed
 400 g firm organic tofu, cut into 2cm pieces
 1 ½ tsp teaspoons mustard seeds
 1 cup coconut flakes
 To serve: fresh coriander or toasted curry leaves, basmati rice, extra steamed vegetables

Directions

To make the spice blend:
1

Combine all ingredients in a bowl and mix to combine.

To make the curry:
2

Place a sauce pan on low to medium heat, add coconut oil and spice blend and cook, stirring frequently for about 90 seconds.

3

Add the coconut fat from the top of the coconut milk can (this is the solidified part of the coconut milk, under which you’ll find more watery substance) with the onion and cook with the lid on for about 5-6 minutes, stirring every now and then.

4

Add the remains of the coconut milk (the more watery part), chilli and mustard seeds, cover and bring to the boil for about 5 minutes.

5

Add tofu, tomatoes and 1/4 cup water, cover and bring to the boil, then remove lid and reduce heat to simmer for 20 minutes.

6

Just prior to serving, gently stir through the coconut flakes, garnish with your choice of coriander or curry leaves (make sure you give these a quick dry fry in a pan if you choose to use them), season with sea salt and black pepper and serve with basmati rice and extra steamed vegetables.

Plant Based Goan Curry

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