RECIPE: Red-Gold Tofu Curry, Sri Lanka Style (Vegan)

[Guest guest]

Some of you might have seen this posted by me on other lists, but I can't resist

passing it on again to this group. It's a favourite of ours - and we're having

it

tonight ;=) We use more chilies, perhaps, than I have mentioned here. I will

always assume, when posting recipes that you will adjust the 'heat' to taste ;=)

 

gf

 

RED-GOLD TOFU CURRY, SRI LANKA STYLE (Vegan)

 

This recipe works for tofu or tempeh and (although I don't use it

myself) probably for seitan/gluten (don't see why not!). The sauce - *before*

the coconut milk and tempeh is added - can be saved and refrigerated for

later OR it can be frozen in batches for later use. The spices are the key here,

and it is best I find to assemble them ahead of time to save hassle. Marinate

the tofu or tempeh first, then assemble the spices, chop the onion and garlic,

etc. Cayenne pepper is what I often use, but crushed dried chillies would work

just fine. Since these come in different strengths/heats, it is best to taste as

you go along to make sure the 'heat' is right for you.

 

INGREDIENTS:

 

1 pkg (ca. 1 lb/450 grams) firm tofu, drained, or tempeh, diced,

marinated in a few dashes of Braggs or Tamari or mushroom soy plus a

pinch of cayenne and a tablespoon of grated ginger. Let is sit for as

long as it takes you to do the rest of the dish, or marinate ahead of

time and come back to it an hour or so later.

 

2 Tbsp oil

1/2 tsp fenugreek seeeds

12 curry leaves

1 large onion, finely chopped

5 cloves garlic, finely chopped

1 Tbsp finely grated fresh ginger

1 or 2 tsp. ground turmeric

1 or 2 tsp cayenne or to taste

1 Tbsp ground coriander

1 tsp ground cummin seeds

1 tsp ground fennel seed

1 Tbsp paprika

1 tsp salt

2 Tbsp vinegar

Half a can of chopped tomatoes with the juice of the half can

6 cardamon pods, bruised

1 4-inch stick cinnamon

1 stalk lemon grass (or a couple of strips of lemon rind)

1 cup of coconut milk

 

DIRECTIONS:

 

Put the oil in the pan and add curry leaves and fenugreek. When they

start to brown, add the onions, ginger and garlic and cook over medium

heat until the onions are soft and start to brown. Add all the rest of

the spices and stir well for a minute or two. Add the tomatoes, and

simmer over low heat for around 30 or 40 minutes or until the sauce has

nicely thickened.

 

At this point, you can save or freeze the sauce (it's good, perhaps

thinned a little to taste, over lots of things!).

 

To continue the recipe:

 

Add the marinated tofu or tempeh, stir well, and add the coconut milk

and heat through but do not cover the pan. Adjust the salt.

 

Serve with brown basmati rice.

 

(I have already posted this recipe in the Files ;=) -gf)