Dry coconut curry
Ingredients
- Rice
- ½ tsp black mustard seeds
- ½ tsp cumin seeds
- 8 curry leaves, fresh or dried
- Green beans
- 1 red pepper
- 1 green pepper
- ½ red onion, sliced
- 1 hot red chilli, sliced and deseeded
- 2 tsp finely grated ginger
- 5 cloves garlic
- ½ cup desiccated coconut
- 1 tsp garam masala
- lime juice
- Large handful of coriander, chopped
- 1 block tofu
- 2 tbsp ground flax
- 2 tbsp lime juice + 2 tbsp water
- 2 tsp maple syrup or sugar
- 1 tsp finely grated ginger
- 1 tsp garam masala
- 2 tbsp rice flour, any flour
- approx. 75 g / ¾ cup desiccated coconut
Steps
- Drain and press the tofu.
- Cook the rice.
- Mix ground up flax with 100 ml water and place in the fridge.
- Combine lime juice, water, maple syrup, minced ginger, salt and garam masala.
- Cut the tofu into cubes and marinate.
- Place flour and desiccated coconut on two plates and flax in a shallow bowl.
- Preheat the oven to 200°C.
- Coat each tofu piece in flour, then flax egg and finally press it into the coconut.
- Lightly oil the tray then bake tofu for about 25 minutes, flipping halfway through.
- In the wok add 2 tsp oil, mustard seeds, cumin seeds and curry leaves. Cook until mustard seeds crackle.
- Next add green beans, onion, chilli and a pinch of salt.
- Stir-fry for a minute, then add ginger, garlic, peppers and coconut. Stir-fry for another 30 seconds to allow the coconut to toast.
- Next stir in garam masala then add ½ cup of water. Cook until the water is gone.