This Balinese Tofu Curry is full of flavour and simple to make.


  • 1 ½ cup jasmine rice
  • 1 tbsp vegetable oil
  • 1 onion – finely chopped
  • 3 cloves garlic – crushed
  • 5cm fresh ginger – grated
  • 2 red chilli’s – deseeded & finely chopped
  • 1 tbsp lemongrass – chopped
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • ½ ground cumin
  • 1 cup coconut milk
  • 1 cup vegetable stock
  • 1 cup roasted cashew nuts
  • 400g tofu – cut into 2cm chunks
  • 1 tbsp tamarind paste
  • 1 tbsp brown sugar
  • Handful of fresh coriander (for garnish)
  • 1 lime – chopped into wedges
  • ¾ cup Raglan Food Co Natural Greek Style coconut yoghurt


  1. Cook the rice according to packet instructions.
  2. Heat the oil in a large pot or wok over medium heat. Add the onion, garlic, ginger, and chilies. Cook for 3-4 minutes.
  3. Add the lemongrass, ground turmeric, ground coriander, and ground cumin to the pan. Stir well to coat the onions and spices with the oil. Cook for an additional 1-2 minutes.
  4. Pour in the coconut milk and stock. Stir in the cashew nuts. Bring the mixture to a simmer and let it cook for about 5 minutes.
  5. Add the tofu to the curry sauce and gently stir to coat them with the sauce. Simmer for 10 minutes.
  6. Gently stir in the tamarind paste and sugar. Season with salt to taste if needed. Allow the curry to simmer for another 2 minutes.
  7. Serve the curry in shallow bowls with the rice. Add a generous dollop of yoghurt and garnish with coriander and add a lime wedge for squeezing.
  8. Enjoy!

Thanks to MenuAid for creating this epic recipe.

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