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


  • 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


  • 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.



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