Coconut Tofu Curry With Millet Recipe

About this recipe

A rich and creamy coconut curry featuring protein-packed tofu and fluffy millet, offering a delightful balance of flavors and textures.

Ingredients

• 100 g Coriander Leaves
• - Fresh Tofu
• 200 ml Coconut Milk
• - Baby Tomatoes
• 1 piece Yellow Bell Pepper
• - Tomato Ketchup
• - Foxtail Millet Flour
• 20 g Turmeric Powder
• - Cumin Seeds 100g
• - Coriander Powder
• 100 g Salt
• 1 kg Water Chestnuts
• 200 ml Mustard Oil

Instructions

1. 1. Rinse and soak the millet in water for 20 minutes, then drain and set aside.
2. 2. Heat 1 tablespoon of oil in a pan, add cumin seeds, and sauté for 30 seconds until aromatic.
3. 3. Add chopped tomatoes, turmeric, coriander powder, and salt; cook for 5 minutes until softened.
4. 4. Pour in coconut milk and water, stir well, and let the mixture simmer for 5 minutes.
5. 5. In a separate pan, heat 1 tablespoon of oil, add cubed tofu, and pan-fry until golden on all sides.
6. 6. Add diced green bell peppers to the curry, simmer for another 5 minutes until tender.
7. 7. Incorporate the pan-fried tofu into the curry and gently mix to coat it evenly.
8. 8. Cook the millet in a pot with 250 ml water over medium heat for 15 minutes or until fluffy.
9. 9. Serve the millet alongside the coconut tofu curry, garnished with fresh coriander if desired.