Plant Based Goan Curry

Name: Plant Based Goan Curry
Ingredients: 1 ½ tbsp ground coriander; 2 tsp ground cumin; ¾ tsp ground turmeric; 1 ½ tsp fresh grated ginger; 5 cloves garlic, peeled and crushed; 1 ½ tbsp coconut sugar; 1 ½ tbsp apple cider vinegar; 3 tbsp coconut oil; 2 (300g) brown onions, peeled and cut into quarters, leaving the base of the onion intact; 250 g cherry tomatoes, some halved, some left whole; 600 ml coconut milk; 2 green chillies, slit lengthways in quarters, seeds removed; 400 g firm organic tofu, cut into 2cm pieces; 1 ½ tsp teaspoons mustard seeds; 1 cup coconut flakes; To serve: fresh coriander or toasted curry leaves, basmati rice, extra steamed vegetables

www.australianonions.com.au

Ingredients Method Combine all ingredients in a bowl and mix to combine. Place a sauce pan on low to medium heat, add coconut oil and spice blend and cook,

View full recipe on www.australianonions.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.australianonions.com.au.

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Ingredients

1 ½ tbsp ground coriander
2 tsp ground cumin
¾ tsp ground turmeric
1 ½ tsp fresh grated ginger
5 cloves garlic, peeled and crushed
1 ½ tbsp coconut sugar
1 ½ tbsp apple cider vinegar
3 tbsp coconut oil
2 (300g) brown onions, peeled and cut into quarters, leaving the base of the onion intact
250 g cherry tomatoes, some halved, some left whole
600 ml coconut milk
2 green chillies, slit lengthways in quarters, seeds removed
400 g firm organic tofu, cut into 2cm pieces
1 ½ tsp teaspoons mustard seeds
1 cup coconut flakes
To serve: fresh coriander or toasted curry leaves, basmati rice, extra steamed vegetables