Caribbean Coconut and Lime Chicken
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500g firm tofu, cut into cubes
¼ tsp Chilli Powder
¼ tsp Ground Cinnamon
1 tsp Garam Masala
¼ tsp salt
½ onion, diced
Thumb-sized piece of ginger, peeled and chopped
3 cloves garlic, sliced
¼ tsp Cumin Seeds
2 Bay Leaves
300ml coconut milk
1 mango, pureed
2 tsp apple cider vinegar
1 carrot, sliced
Handful of green beans, sliced
1 tbsp of fresh coriander, for garnish
Dash of cooking oil
Over a medium heat, add a dash of cooking oil into a wok. Fry the tofu for around 5 minutes on each side, or until golden brown.
Add the chilli powder, cinnamon, salt, and half a teaspoon of garam masala, and mix until the tofu is well coated.
Add the onions, ginger and garlic to the tofu and mix, cooking for a further 1 minute.
Add 4 cloves, ¼ tsp cumin seeds and 2 bay leaves. Cook for 1 minute.
Add the carrots and beans and cook for a further 2 minutes.
Stir in the mango puree and coconut milk and reduce the heat to a simmer. Add another half teaspoon of garam masala and the apple cider vinegar.
Once the vegetables are tender, remove from the heat and garnish with chopped coriander.