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Tofu and Tomato Curry

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Tomato curry is a dish that my mother makes a lot with traditional Sri Lankan “hoppers” (rice flour and coconut milk pancakes). It can also be made into more of a main dish for vegetarians with the addition of tofu, and can be served over rice, couscous or quinoa. Tofu on its own is very bland, but takes on the flavors of the curry very nicely. This curry is a great mild introduction to curry flavors for little ones. Many of the spices, like turmeric have wonderful health benefits, too. Exposing kids to ethnic foods is a great way to widen their palates and expose them to ingredients with positive effects on health. See our post on Food Passports to encourage kids to eat ethnic foods. We recently served this to a group of Elementary Students at an International Food Tasting.

Ingredients

Food
Amt
Units
Prep
Notes
2 tablespoon coconut oil
coconut oil
2
tablespoon
1 onion, diced (large)
onion
1
diced
large
3 cloves garlic, minced
garlic
3
cloves
minced
½ teaspoon ginger, grated fresh
ginger
½
teaspoon
grated fresh
1 teaspoon curry powder
curry powder
1
teaspoon
½ teaspoon turmeric
turmeric
½
teaspoon
¼ teaspoon chili powder
chili powder
¼
teaspoon
1 cinnamon stick (small)
cinnamon stick
1
small
5 tomatoes, diced 1 inch cubes (medium fresh)
tomatoes
5
diced 1 inch cubes
medium fresh
14 ounce package tofu, cut in 1 inch cubes (for improved texture, drain, freeze overnight and thaw 2 hours before)
tofu
14
ounce package
cut in 1 inch cubes
for improved texture, drain, freeze overnight and thaw 2 hours before
2 tablespoons sugar
sugar
2
tablespoons
1 cup coconut milk
coconut milk
1
cup
½ teaspoon salt (more to taste)
salt
½
teaspoon
more to taste
¼ teaspoon black pepper (more to taste)
black pepper
¼
teaspoon
more to taste

Method

Heat oil in a medium pan. Add onions, garlic and ginger. Stir fry for 3 minutes. Add spices, and stir fry for another minute. Add the tomato. Cook on medium/low for 5 minutes until the tomatoes are soft. Add the tofu and sugar. Cook for another 4 or 5 minutes. Add the coconut milk and bring curry up to a simmer. Add salt and pepper. Serve warm.

Prep time
8 min
Cook time
15 min
Cost per serving:
$1.65
Yields/Serves:
6 (double this for a tasty Cook Once Eat Twice Meal)

Yum Ratings

😫😟😐😀😍 “Yum. I like the tomatoes!” —Shan, age 9
😫😟😐😀😍 “Super Yuck! Tomatoes are my enemies!” —Zane, age 9
😫😟😐😀😍 “Ok. It’s just ok.” —Asa, age 4