Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 400 grams of firm tofu to remove excess water, then cut it into 2-inch cubes.

2. 2

   In a large pot, heat 2 tablespoons of coconut oil over medium heat, then add 1 teaspoon of mustard seeds and let them splutter, followed by 1 thinly sliced large onion, 3 finely minced garlic cloves, and a 1-inch piece of grated fresh ginger, cooking for 5 minutes until softened.

3. 3

   Stir in 10-12 fresh curry leaves, a 2-inch piece of pandan leaf, 2 chopped green chilies, 1 teaspoon of turmeric powder, 1 teaspoon of roasted cumin powder, 1 teaspoon of Sri Lankan curry powder, and 1/2 teaspoon of black pepper, cooking for 1 minute until fragrant.

4. 4

   Add the cubed tofu and 2 medium potatoes, peeled and cut into 1-inch pieces, to the pot, mixing gently to coat with the spices.

5. 5

   Pour in 400 ml of thick coconut milk and 200 ml of thin coconut milk along with 1 tablespoon of tamarind paste and 1 teaspoon of salt, bringing the mixture to a gentle simmer.

6. 6

   Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the potatoes are tender and the sauce has slightly thickened, stirring occasionally.

7. 7

   Serve the Sri Lankan Tofu & Potato Kiri Hodi hot with steamed rice.