Spiced Tofu Maldivian Curry Leaf Stew with Paratha

Spiced Tofu Maldivian Curry Leaf Stew with Paratha
Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins
Cuisine: ,
Courses:
Difficulty: Intermediate
Description

This rich, coconut-based stew brings together the fragrant depth of curry leaves, warming spices, and creamy tofu for a dish that feels both luxurious and deeply grounding. It's inspired by the gentle stews of southern India and the Maldives, where curry leaves and coconut milk are staples of everyday cooking. This version layers the delicate creaminess of tofu with a savoury broth scented with cardamom, fenugreek, and mustard seeds.

Served with soft, flaky paratha for scooping and swirling, the dish invites you to slow down and savour every mouthful. It’s a nourishing, spice-laced course that gently deepens the meal as it nears its close, warm, satisfying, and full of memory.

Ingredients
    For the stew:
  • 400 g firm tofu, pressed and cut into cubes
  • 1 tbsp neutral oil
  • 1 tsp mustard seeds
  • 0.5 tsp fenugreek seeds
  • 10 fresh curry leaves
  • 1 small onion, finely chopped
  • 1 green chilli, sliced ((optional))
  • 3 garlic cloves, minced
  • 1 tsp grated fresh ginger
  • 0.5 tsp ground turmeric
  • 0.5 tsp ground cumin
  • 0.25 tsp ground cardamom
  • 300 ml coconut milk
  • 200 ml vegetable stock
  • Juice of ½ lime
  • Salt, to taste
  • Fresh coriander, to garnish
    • For the paratha (or use store-bought vegan paratha):
  • 300 g plain flour
  • 1 tsp salt
  • 1 tbsp oil
  • 150 ml warm water ((plus more as needed))
  • Extra oil for cooking
Instructions
    Prepare the paratha dough (if making from scratch):
  1. 1
    Combine flour and salt in a bowl. Add oil and warm water gradually, mixing to form a soft dough. Knead for 5–7 minutes until smooth, then cover and let rest for at least 30 minutes.
    2. Sear the tofu:
  2. 2
    Heat oil in a large pan. Add tofu cubes and fry until golden on all sides. Remove and set aside.
    3. Build the stew base:
  3. 3
    In the same pan, add mustard seeds and let them pop. Add fenugreek seeds, curry leaves, onion, and green chilli (if using). Cook until soft and fragrant, about 5 minutes. Stir in garlic, ginger, turmeric, cumin, and cardamom, and cook for another minute.
    4. Add liquids and tofu:
  4. 4
    Pour in the coconut milk and vegetable stock. Stir to combine, then gently return the tofu to the pan. Simmer uncovered for 15–20 minutes, allowing the stew to thicken slightly. Finish with lime juice and season with salt to taste.
    5. Make the paratha:
  5. 5
    Divide the rested dough into 6 portions. Roll each into a thin circle. Heat a lightly oiled pan over medium heat and cook each paratha until golden and lightly blistered on both sides. Keep warm in a clean towel until ready to serve.
    6. Serve:
  6. 6
    Ladle the hot stew into shallow bowls and garnish with fresh coriander. Serve with warm paratha on the side for dipping and scooping.
Read it online: https://grub-club.co.uk/recipe/spiced-tofu-maldivian-curry-leaf-stew-with-paratha/