Vegan Kulhi riha ( spicy tofu curry)

Although I'm not a fan of tofu, I really enjoyed this curry and didn't even miss the fish. While the traditional recipe for kulhi riha doesn't include tomato paste, I had to use it to achieve the umami flavour I was looking for. Since I don't like using MSG and couldn't easily find nutritional yeast, tomato paste was my best alternative.

I pan fried the tofu first, after seasoning it with chilli powder, cumin and pepper. Then added to the curry sauce to finish off cooking. It went well with roshi. You can even enjoy it with some brown rice and a salad.

Recipe: Vegan kulhi riha (spicy tofu curry)

Serves 2

Ingredients :

• 150g  extra firm tofu
• 1/2 small onion, thinly sliced
• 2 cloves garlic, grated
• 1/2 tsp grated ginger
• 1/2 tsp tomato paste
• 1 tsp ground cumin
• 1 tsp dried red chilli powder
• 1/2 tsp ground black pepper
• 1/2 tsp turmeric
• 1/2 inch piece cinnamon
• 2 cardamom pods
• 3 cloves
• 3 tbsp coconut milk
• 1 1/4 cup water
• 2-3 tsp vegetable oil
• salt to taste

Directions:

1. First, prepare the tofu, pat the tofu dry and cut into 1/2 inch cubes. Prepare a spice mixture using 1/4 tsp each of chilli powder, cumin and ground pepper and a pinch of salt. Pan fry in a little oil or you can bake these in a 200-degrees oven for 10 minutes.  Remove and set aside. 
2. Prepare the sauce, heat a small pot with oil and saute the onion slices until they go translucent and starts to change colour. Add the curry leaves, pandan, cinnamon, cardamom and cloves and stir fry for 1 minute and switch off the heat.
3. Add the garlic and ginger along with the remaining ground spices. Stir in coconut milk, water and tomato paste. Season with a  little salt and place over medium-low flame and bring to a simmer and cook for about 10 minutes. 
4. Add the prepared tofu into the sauce and cook another 5 minutes. If the sauce is looking too thick add a little more coconut milk or water. Taste and adjust seasoning. Switch off heat.
   
   ** If its too spicy for you add a little sugar or a little coconut milk to tone it down or use less chilli powder.