RecipesNov 12, 2013, 6:02 PM
Ingredients
10 oz. (250 g) firm tofu, frozen and thawed
2 medium carrots, sliced thinly
½ large onion, diced
1 clove garlic chopped or crushed
1 T oil
1½ T fresh ginger, pureed with oil
½ t cumin powder
½ t turmeric
½ t coriander powder
½ t garam masala
Pinch chilli powder (optional)
½ t salt or to taste
14 oz. (400 g) can tomatoes, blended
½ c coconut cream
Directions:
Roast sliced carrots in a little oil for 20 minutes at 300oF (150o C).
In a large pot, sauté onions, ginger and garlic in oil, until clear. Then add the spices and mix well.
Add tomatoes and cook for around 5 minutes or until simmering.
Cut tofu into ½ inch slices. Gently mix in remaining ingredients and bring to a gentle simmer.
Serve with brown rice. Serves 4-6.
From: The Revive Café Cookbook series by Jeremy Dixon