October 24, 2019

Recipe: Tofu and vegetables in a rich tomato sauce

Whether you make your own naan bread or resort to a store-bought alternative, Rosa Matto's tofu and vegetable curry is plant-based perfection.

serves 6

ghee or vegetable oil for frying
2 tsp black mustard seeds
2 tsp fresh ginger, minced
½ tsp fresh green chilli, minced
½ tsp yellow asafoetida powder
20 curry leaves, off the stem
1 tin chopped tomatoes
¼ tsp turmeric powder
1 tsp ground coriander
250g firm tofu cut into 1.5cm cubes
1 large eggplant, cut into 1.5cm cubes
1 tin chickpeas, drained
1 cup peas
2 cups baby spinach leaves
1 tsp garam masala
2 tsp brown sugar
2 tsp salt

Heat 1 tablespoon ghee or oil in a large frying pan. When hot, sprinkle in the mustard seeds and fry until they crackle. Add the minced ginger and chillies and fry until aromatic. Sprinkle in the yellow asafoetida powder and curry leaves, saute briefly and pour in the tomato pieces. Stir in the turmeric and ground coriander. Cook for about 10 minutes or until a little reduced. Set aside. In a separate pan, heat ghee or oil for frying. When hot, deep fry the cubes of tofu in batches until golden, drain on paper towel. Do the same with the eggplant cubes. Add the fried tofu and eggplant to the tomato sauce in the frying pan, mix in the chickpeas, peas and spinach. Season with the garam masala, sugar and salt. Heat and taste for seasoning. Serve
with fried curry leaves. Serve hot with homemade naan.

Homemade naan
Mix together 250g self-raising flour and a pinch of salt with 250ml plain yoghurt and 1 egg. Knead until smooth. Cut into 6 even pieces and shape each into a triangle with your hands. Brush with water and sprinkle with sesame seeds. Cook on a hot barbeque or frypan until black spots appear and the dough is cooked.


This recipe first appeared in the July 2019 issue of SALIFE magazine. 

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