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Easy prep

Keralan-Style Curry with Golden Crispy Tofu

over Cilantro-Basmati Rice

Cooking time

20 minutes




660 /serving

Kerala is a beautiful state on the southwest coast of India whose cuisine is as complex as its cultural makeup. Christian, Muslim and Hindu traditions mix there, to make a culinary tradition that’s layered and renowned for its complex use of spices and coconutty twist. This silky, coconut-milk based cauliflower and sweet pepper curry was made to go with the fried, spiced tofu on the side (a great textural contrast). You’ll serve both over a pillowy bed of basmati rice spiked with fresh cilantro.

We will send you:

  • 140g Sweet peppers
  • 15ml Minced garlic
  • 25g Diced onions
  • 1 Bunch of cilantro
  • 1 Lime (or lemon)
  • 300g Cauliflower florets
  • 157g Basmati rice
  • 165ml Coconut milk
  • 1 Block of tofu (non-GMO)
  • 60ml Vegetable demi-glace
  • 12g Curry in Kerala spice blend (coriander, cumin, garlic, ginger, sea salt, turmeric, paprika)

Contains: Soy, Sulphites

You will need:

Medium pot
Large pan
Salt & pepper
Total Fat
27 g
Saturated Fat
13 g
470 mg
Total Carbs
88 g
8 g
21 g
11 g
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Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Pan-fry the tofu
While the rice cooks, in a large pan, heat a drizzle of oil on medium-high. Pat the tofu dry with paper towel; cut the tofu into ¼ inch slices. Season with ½ the spice blend and S&P. Cook, 1 to 2 minutes per side, until golden and crispy. Transfer to a plate and reserve the pan.
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Mise en place
While the tofu cooks, slice the sweet peppers into rounds. Zest and quarter the lime. Roughly chop the cilantro leaves and stems.
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Make the curry
In the reserved pan, heat a drizzle of oil on medium-high. Add the onions and garlic; season with the remaining spice blend. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the cauliflower florets (halve if large), demi-glace, coconut milk and ¼ cup water (double for 4 portions). Add the sweet peppers and cook, covered, stirring occasionally, 4 to 5 minutes, until the vegetables are tender. Uncover and cook, stirring occasionally, 4 to 5 minutes, until the sauce has thickened and reduced; season with S&P to taste.
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Finish & serve
To the pot of rice, add ½ the cilantro and as much of the lime zest as you’d like; season with S&P to taste. Divide the finished rice between your plates. Top with the Keralan-style curry and golden crispy tofu. Garnish with the remaining cilantro and lime wedges. Bon appétit!