This flavorful and nutritious dish combines aromatic basmati rice, tender tofu simmered in a rich curry sauce, and crisp, fresh cucumber for a refreshing contrast. Perfect for a wholesome weeknight meal or a light lunch, it’s packed with both comfort and taste.
Preparation time ⏰:
Total time: 30 minutes
Number of Portions 🍽:
Serves 4
Ingredients:
For the Basmati Rice:
- 1 cup basmati rice
- 2 cups water
- 1/2 teaspoon salt
For the Tofu in Curry Sauce:
- 1 block (400g/14 oz) firm tofu, pressed and cut into cubes
- 1 tablespoon vegetable oil (for frying)
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, minced
- 1 large tomato, finely chopped
- 1 cup coconut milk
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon chili flakes (optional, for heat)
- Salt to taste
- 1 large cucumber, sliced into rounds or sticks
- Fresh cilantro leaves, chopped
Nutritional Information (per serving):
Calories: 420 kcal
Protein: 14g
Fat: 18g
Carbohydrates: 50g
Note: These values are approximate and may vary depending on portion sizes and specific brands of ingredients used.
Instructions:
Cook the Basmati Rice:
- Rinse the basmati rice under cold water until the water runs clear.
- In a pot, bring 2 cups of water to a boil. Add the rice and salt. Cover and reduce the heat to low.
- Cook for 15 minutes, or until the water is fully absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
Fry the Tofu for curry sauce:
- Heat vegetable oil in a skillet over medium heat. Add tofu cubes and fry until golden brown on all sides. Remove and set aside.
Make the Curry Sauce:
- In the same skillet, sauté the onion until soft and translucent. Add garlic and ginger, cooking for another minute until fragrant.
- Stir in the chopped tomato and cook until softened, about 5 minutes.
- Add curry powder, turmeric, cumin, coriander, and chili flakes (if using). Cook for 1-2 minutes to toast the spices.
- Pour in the coconut milk, stirring well. Simmer for 5-7 minutes, allowing the flavors to meld. Season with salt to taste.
- Add the fried tofu cubes to the sauce and simmer for another 5 minutes.
Assemble and Serve curry:
- Plate a portion of basmati rice, ladle the tofu curry on top, and place the fresh sticks of cucumber on the side.
- Garnish with chopped cilantro and serve with lemon wedges if desired.
Serving Tip 💡:
Serve this dish fresh and hot, as the vibrant flavors shine brightest when just prepared. For added spice, sprinkle with red pepper flakes or drizzle with sriracha. A refreshing cucumber salad or a side of pickled vegetables can complement this dish beautifully.
