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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This curry has a nice thick sauce, and using red and green peppers gives it extra color. It can be served with either wholemeal chapatis or plain boiled rice. Adapted from a recipe for chicken in the Hot & Spicy Kitchen Handbook. Ingredients:
2 tablespoons corn oil or 2 tablespoons vegetable oil |
1/4 teaspoon fenugreek seeds |
1/4 teaspoon onion seeds |
2 onions, chopped |
1/2 teaspoon garlic, pulp |
1/2 teaspoon ginger, pulp |
1 teaspoon ground coriander |
1 teaspoon chili powder |
1 teaspoon salt |
1 3/4 cups canned tomatoes |
2 tablespoons lemon juice |
3 -4 cups firm tofu (cubed) |
2 tablespoons chopped coriander |
3 fresh green chilies, chopped |
1/2 red bell pepper, cut into chunks |
1/2 green bell pepper, cut into chunks |
fresh coriander sprig |
Directions:
1. In a medium pan, heat the oil and fry the fenugreek and onion seeds until they turn a shade darker. Add the chopped onions, garlic and ginger, and cook for about 5 minutes, until the onions turn golden brown. Turn the heat to very low.
2. Meanwhile, in a separate bowl, mix together the ground coriander, chili powder, salt, canned tomatoes, and lemon juice.
3. Pour this mixture into the pan and turn the the heat up to medium. Stir-fry fro about 3 minutes.
4. Add the tofu pieces and stir-fry for about 5-7 minutes.
5. Add the fresh coriander, green chillies and the red and green bell peppers. Lower the heat, cover the pan and simmer for about 10 minutes until the tofu is cooked.
6. serve hot, garnished with fresh coriander sprigs.
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