Capsicum Tofu Curry

Serves: 5 - 6

Ingredients	Qty	Prep
Green pepper	1 large	chopped
Onion	1 large	chopped
Tomato	15 oz can	petite diced
Cinnamon	small piece
Mace	2 strands
Clove	5 pieces
Fennel seeds	1 tsp
Cilantro	few	garnish
Ginger	1-inch piece	grated
Garlic	2 cloves	grated
Salt	to taste
Red chili powder	to taste
Cumin powder	1/2 tsp
Coriander powder	1/2 tsp
Tofu	400g	cubed
For paste:
Roasted peanuts	1/3 cup
Sesame seeds	6 tsp
Melon seeds	6 tsp	grind to paste

Method:

• Boil water in a pot and add tofu with plenty of salt (2 tsp salt/box). Bring the water back to boil and turn off after 5 minutes.
• In a large pot, fry cinnamon, mace & cloves till fragrant. Remove from the oil and grind the fried spices along with peanuts, sesame & melon seeds to a paste.
• To the spice oil, add fennel seeds, onion, turmeric and cook until well done, then add ginger and garlic
• Once alliums are cooked through, add tomatoes and cook for 10 minutes
• Then add the ground paste, salt, cumin, coriander & red chili powders and water as needed and simmer for 5 - 10 minutes
• Add chopped peppers and tofu until peppers are desired consistency (crunchy or soft)
• Season with lemon juice, adjust salt and red chili powder to taste & garnish with cilantro