South Indian Tofu Curry

2 Servings

1 block extra firm tofu (can also use paneer)

2 tbsp vegetable oil

2 tsp ground coriander

1 tsp cayenne

3/4 tsp ground fennel seeds

1/4 tsp cumin seeds

1/4 tsp ground tumeric

1/4 tsp fenugreek seeds

1 1/2" cinnamon stick

1 1/2 cups onion, finely diced

1 1/2 tsp fresh ginger, minced

1 1/2 tsp garlic, minced

3/4 cup canned tomatoes (do not used crushed tomatoes!!)

2/3 cup water

2 tsp tomato paste

200 ml coconut milk

2 tsp lime juice (about 1/2 lime)

1 tbsp fresh cilantro

salt to taste

• Prepare ingredients: mince garlic and ginger. Finely chop onion, juice lime and measure out 2 tsp. Mash tomatoes with your fingers or spoon. Chop cilantro.

• Dice tofu. Put aside.

• Heat oil over medium heat in a non-stick saute pan. Add ground spices and stir-fry for a minute. Add tofu and saute until golden. Remove and set aside.

• Add fenugreek seeds and cinnamon stick to the pan, saute for a few seconds. Add onions, garlic and ginger, along with a pinch of salut and saute until onion is golden-brown. Add tomatoes, tomato paste and water. Bring to a boil, reduce heat and simmer for 10-15 minutes or until slightly thickened.

• Add coconut milk and lime juice and heat through. Season to taste with salt. Return tofu to pan and coat with sauce.

• Just before serving, garnish each portion with cilantro.