Sri Lankan

Garlic and Chili Sri Lankan Tofu and Vegetable Curry with Coconut Milk

Name: Garlic and Chili 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 garlic clove, minced; 1 tsp chili flakes

A more pungent and spicy version with extra garlic and chili for heat.

42 minutes2 servings

Method

Add minced garlic and chili flakes 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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