This is a great way to combine wonderful Indian flavours in a vegan, gluten-free family friendly dinner.
It's particularly good paired with our new range from Down to Earth, a New Zealand based company specialising in natural and organic foods. Their wonderful range of products such as chutneys, soups and papadum are handmade based on traditional recipes bringing an authentic taste to your own home kitchen.
- 300g organic tofu, cubed
- vegetable oil
- 1 finely chopped onion
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon salt
- ½ teaspoon ground turmeric
- 1⁄4 - 1⁄2 teaspoon ground cayenne pepper
- 1 cup chopped organic tomatoes
- 1⁄2 cup water
- 1⁄2 cup organic coconut cream
- 1 1⁄2 cups organic frozen green peas, thawed
- 1⁄2 cup chopped coriander
- Extra coconut cream
- Down to Earth organic papadum
- Down to Earth organic mango chutney
- Organic rice (cooked)
Heat 1-2 tbsp vegetable oil in a large skillet and saute the tofu in batches (add more oil if necessary), until lightly browned, and drain on paper toweling.
In a large pan, heat 3-4 tbsp oil and cook the onion, ginger and garlic until the onion is tender, about 3-5 minutes.
Add the coriander, cumin, salt, turmeric, and cayenne, and cook until the spices become fragrant, 1-2 minutes.
Add the tomatoes, water, coconut cream and peas and bring to a boil. Reduce heat and simmer for 8-10 minutes or until the sauce is thick and smooth.
Add the tofu and cook for a further 2 minutes to reheat.
Garnish with coriander before serving with papadums, mango chutney and rice. You can add a dollop of extra coconut cream for a richer, more dramatic effect!