Plant Based Goan Curry | Australian Onions

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