ingredients

500 g of tofu

25 g of peeled almonds

1 large piece of ginger

2 cloves garlic

3 cardamom pods

1 onion

1 courgette

1 carrot

1 teaspoon caraway seeds

1 tablespoon coriander seeds

150 ml of coconut milk

150 ml of "cream" coconut (coconut cream for cooking)

1 bunch coriander

salt

not toasted sesame oil (or other vegetable oil with a neutral flavour)

Preparation:

Cut the tofu in half lengthwise. Wrap around a kitchen cloth and put a weight on top to drain excess water.

Cut the carrots into slices, onion in half moons and the courgette into large cubes. Remove the seeds from the cardamom pods. In a coffee grinder, grind the seeds of coriander and cumin.

In a heated oil dash in the wok, brown on both sides the carrots and the courgettes. To reserve.

Cut the tofu into small cubes and brown them in a oil dash. Add the cumin and coriander ground, season with a little salt and stir well. To reserve.

Add again in the wok a dash of oil and add the onion cut into half moons, together with the cardamom seeds. When the onion is translucid, add the almond dough. Cook for a few minutes.

Then add the tofu, vegetables and coconut milk. Cover and cook over low heat until the vegetables are tender.

Add the "cream" of coconut and let it stay in the heat until it begins to simmer. Off immediately and serve sprinkled with chopped leaves of coriander, serve with whole basmati rice.

Like any curry dish, this dish is even more delicious the next day!

This recipe was prepared for the Organic Grocery by pela Ana, from cozinhar sem lactose. here

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