Dairy Free
Gluten & Grain Free
Egg Free
Nut Free
This amazing dish tastes so authentic, and is a light and tasty meal with tofu.
Serves: 4
Prep time: 15 mins
Cooking time: 20 mins
Ingredients
- ¼ cup coconut oil
- 4 shallots, finely diced
- 1½ tsp pink salt
- 4 lg cloves garlic, crushed
- 4-5cm piece ginger, grated
- 2 tsp tumeric powder
- 2 tsp garam masala
- 1 tsp ground coriander
- Seeds from 5 pods cardamon
- ⅛ tsp fennel seeds
- 400g can crushed tomatoes
- ½ cup dextrose powder
- 1 tbsp seed butter (or nut)
- 400g silken tofu, cut into 1cm cubes
- ½ cup coconut cream
Method
- Heat oil in deep pan on medium high .
- Add shallots and fry for 5 minutes while stirring.
- Add salt, garlic, ginger, tumeric, garam masala, coriander, cardamon seeds, fennel seeds and ¼ cup water and stir simmering for 5 minutes.
- Add tomatoes, dextrose and seed butter and simmer gently for 15 minutes.
- Blend sauce until smooth, 1 minute on high speed or thermomix.
- Stir in coconut cream and mix to combine.
- Return to pan and add tofu, cooking to heat.
- Serve hot with cauliflower rice or seed bread, bread rolls or dozen egg bread.
