[recipe index]

Ingredients

• 1kg tofu
• 2 large beetroot
• 2 carrots
• thumb-sized piece of ginger
• half a chilli
• 2 tsp cumin
• 1/2 tsp garam masala
• 1/2 tsp nutmeg
• pinch cinnamon
• 4 cloves
• 4 cardamom pods
• 1 tsp peppercorns, roughly crushed
• 350ml coconut milk
• cornflour

Method

1. Chop tofu into cubes, coat them with cornflour, and fry them in small batches in oil so that they go golden brown all over. They'll stick to each other if they get close enough to touch, so give them space. Once fried, keep the tofu chunks apart for later.
2. Reduce the amount of oil in the frying pan or wok you used to fry the tofu. Then add in all the spices, and fry for a few minutes.
3. Add the veg, peeled and chopped into chunks, mix and fry for a few minutes. Add salt.
4. Add the coconut milk, turn heat down and simmer for 15-20min.
5. Add the fried tofu, mix, and simmer for 15min. Stir now and then.
6. Serve with rice (or whatever you like).

Notes

I came up with this recipe because I felt like trying to do something with beetroot. The name comes from the rather disney-like colour the sauce goes.

The tofu is really absorbent, so you may find the curry going dry towards the end. Maybe more coconut milk is needed, or simply some water. Not sure. The cooking times are a little uncertain too - take care to give the beetroot enough time to be reasonably firm, but not hard.

This recipe is a bit of a work in progress. Sorry.