Madras Curry Tofu Casserole
Baked tofu and mushrooms in a rich Madras curry coconut sauce. A comforting one-dish dinner.
Method
- 1
Preheat oven to 200°C.
- 2
Grind the fenugreek seeds, peppercorns, dried red chillies, and cardamom pods to create a spice mix, then add the cumin, mustard, and turmeric.
- 3
Toss tofu with 1 tsp oil and bake for 10 minutes.
- 4
Add onion, garlic, curry leaves, and remaining oil to the dish.
- 5
Sprinkle the spice mix over the onion mixture and bake for another 10–15 minutes until onions soften.
- 6
Stir in tomato, tomato puree, coconut milk, salt, and mushrooms.
- 7
Return to oven and bake for 25–30 minutes until sauce thickens.
- 8
Taste and adjust seasoning as needed.
- 9
Serve with rice or flatbreads, garnished with coriander and a squeeze of lemon.
Ingredients
- •1/4 tsp fenugreek seeds
- •1/2 tsp peppercorns
- •1 tsp turmeric
- •2 tbsp oil
- •4 cloves garlic, minced
- •200 ml tomato puree
- •1 tsp salt
- •200 g mushrooms, sliced
- •2 tbsp fresh coriander, chopped
- •1 tsp ground cumin
- •1 tsp ground mustard
- •2 dried red chillies
- •2 green cardamom pods
- •200 g firm tofu, cubed
- •1 large onion, finely chopped
- •6 curry leaves
- •1 medium tomato, chopped
- •1 tin coconut milk
- •1 tbsp lemon juice
Notes
- •Add more coconut milk if you prefer a creamier sauce.
- •You can substitute mushrooms with any seasonal vegetables.
- •This dish is perfect for meal prep; it stores well in the fridge.
- •Use fresh or dried curry leaves, though fresh adds a distinct flavour.
Learn the technique
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