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Coconut Tofu Curry with Cooling Spices
A light and flavorful tofu curry featuring cooling spices and creamy coconut milk, designed to balance Pitta and Kapha doshas.
Author: Catalina Fernandez
Suitable Body Types
Cooking Times
Cooking Time: 35 minutes
Categories
Dinner
Curry
Ayurvedic
Tofu
Vegetarian
Ingredients
- 1 block firm tofu, pressed and cubed
- 1 can (13.5 oz) coconut milk
- 1 tbsp coconut oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1/2 tsp ground coriander
- 1/4 tsp ground cumin
- 1/4 tsp turmeric powder
- Pinch of fennel seeds
- Pinch of cardamom powder
- Salt and black pepper to taste
- Fresh cilantro, chopped for garnish
- Cooked basmati rice, for serving
Nutritional Value
- Calories: 380 kcal
- Protein: 18g
- Carbohydrates: 20g
- Fat: 25g
- Fiber: 4g
Instructions
- Press the tofu for at least 30 minutes to remove excess water. Cut into cubes.
- Heat coconut oil in a pan over medium heat. Add the tofu cubes and pan-fry until lightly golden. Remove from pan and set aside.
- In the same pan, add the chopped onion and sauté until translucent.
- Add the minced garlic and grated ginger and sauté for another minute until fragrant.
- Add the ground coriander, cumin, turmeric, fennel seeds, and cardamom powder. Sauté for 30 seconds, stirring constantly.
- Pour in the coconut milk and bring to a simmer.
- Add the pan-fried tofu cubes to the coconut milk mixture. Season with salt and pepper.
- Simmer for 10-15 minutes, allowing the flavors to meld.
- Garnish with fresh cilantro.
- Serve hot with cooked basmati rice.
Ayurvedic Benefits
Suitable Body Types
- 1 block firm tofu, pressed and cubed
- 1 can (13.5 oz) coconut milk
- 1 tbsp coconut oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1/2 tsp ground coriander
- 1/4 tsp ground cumin
- 1/4 tsp turmeric powder
- Pinch of fennel seeds
- Pinch of cardamom powder
- Salt and black pepper to taste
- Fresh cilantro, chopped for garnish
- Cooked basmati rice, for serving