Zutaten für Banana Tofu Curry
- 1 (14 ounce) package firm tofu
- 1 cup coconut milk
- 2 bananas
- 1/4 cup shredded coconut
- 1/4 cup sultanas
- 1 tablespoon curry powder
- 1/2 teaspoon cumin
- Nutmeg
- Milk
- 1 onion
- 1/2 cup white wine
- 1 tablespoon oil
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup cooked basmati rice
- 1/4 cup chopped roasted cashews or peanuts
- 1/4 cup chutney
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Zubereitung von Banana Tofu Curry
- Prepare the ingredients: Chop the onion and slice the bananas. Press the tofu and cube it.
- Sauté the onion: Heat the oil in a large pan over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- Deglaze with wine: Pour in the white wine and cook for 1-2 minutes, allowing the alcohol to evaporate.
- Add coconut milk and spices: Pour in the coconut milk. Stir in the curry powder, turmeric, cumin, and cayenne pepper (if using).
- Simmer and add sweetness: Bring to a simmer, then add the shredded coconut and raisins. Reduce heat to low and cook for 5 minutes.
- Incorporate bananas and tofu: Gently stir in the sliced bananas and continue to cook until warmed through, about 5 minutes. Add the cubed tofu and cook until heated through, adding water or coconut milk as needed to adjust the sauce consistency.
- Serve immediately: Serve the Banana Tofu Curry hot over cooked basmati rice. Garnish with chopped nuts and a dollop of chutney.
- Note: Avoid overcooking; this can result in a mushy texture.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
131g
Fat
106g
Carbs
19g
