Food & Wine
Plant-based Goan curry
Warm up your dinner table with this gluten-free, dairy-free curry.
Ingredients:
Spice blend
- 1 1/2 tablespoons ground coriander
- 2 teaspoons ground cumin
- 3/4 teaspoon ground turmeric
- 1 1/2 teaspoons fresh grated ginger
- 5 cloves garlic, peeled and crushed
- 1 1/2 tablespoons coconut sugar
- 1 1/2 tablespoons apple cider vinegar
Curry
- 3 tablespoons coconut oil
- 2 (300g) brown onions, peeled and cut into quarters, leaving the base of the onion intact
- 250g cherry tomatoes, some halved, some left whole
- 600ml coconut milk
- 2 green chillies, slit lengthways in quarters, seeds removed
- 400g firm organic tofu, cut into 2cm pieces
- 1 1/2 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: Combine all ingredients in a bowl and mix to combine.
- To make the curry: Place a sauce pan on low to medium heat, add coconut oil and spice blend and cook, stirring frequently for about 90 seconds.
- 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. 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.
- 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. 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.
Recipe by Jacqueline Alwill