Sri Lankan

Cumin and Turmeric Sri Lankan Tofu and Vegetable Curry with Coconut Milk

Name: Cumin and Turmeric Sri Lankan Tofu and Vegetable Curry with Coconut Milk
Total time: 42 min
Yield: 2 servings
Cuisine: Sri Lankan
Ingredients: 1 cup green beans, trimmed; 1 cup chickpeas, canned; 1 onion, chopped; 2 tomatoes, chopped; 1 potato, diced; 1 cup coconut milk; 1 tsp turmeric; 1 tsp coriander; 2 cloves garlic, minced; 1 green chili, sliced; 200g tofu, cubed; 1 tbsp coconut oil; 1 tsp cumin; 1 tsp turmeric

A deeper, earthier version with additional cumin and turmeric for warmth.

42 minutes2 servings

Method

Add cumin and turmeric during the sauté step with the onions and garlic.
Heat oil in a pot, add onions, garlic, and green chili, sauté until fragrant.
Add tomatoes, potatoes, and green beans, cook for 5 minutes.
Stir in chickpeas, coconut milk, turmeric, and coriander. Simmer for 25 minutes.
Add tofu and cook for an additional 5 minutes.
Taste and adjust seasoning. Serve with rice.

Mains Vegetarian Soups

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