Banana Tofu Curry Recipe

Ingredients for Banana Tofu Curry

• Firm Tofu
• 1 (13.5 ounce) can full-fat coconut milk
• 2-3 ripe but firm bananas, sliced
• Dried Shredded Coconut
• Sultanas
• Curry Powder
• Cumin
• Nutmeg
• 2-4 tablespoons water or coconut milk (for thinning sauce)
• 1 medium yellow onion, chopped
• 1/4 cup dry white wine

How to Make Banana Tofu Curry

1. Prepare the ingredients: Chop the onion and slice the bananas. Press the tofu and cube it.
2. Sauté the onion: Heat the oil in a large pan over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
3. Deglaze with wine: Pour in the white wine and cook for 1-2 minutes, allowing the alcohol to evaporate.
4. Add coconut milk and spices: Pour in the coconut milk. Stir in the curry powder, turmeric, cumin, and cayenne pepper (if using).
5. Simmer and add sweetness: Bring to a simmer, then add the shredded coconut and raisins. Reduce heat to low and cook for 5 minutes.
6. 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.
7. Serve immediately: Serve the Banana Tofu Curry hot over cooked basmati rice. Garnish with chopped nuts and a dollop of chutney.
8. Note: Avoid overcooking; this can result in a mushy texture.