The team at Dosa makes dinner easy with this fragrant simmer sauce, simply slip in firm tofu and summer squash. Inspired by flavors from the coast of Southern India, the sauce is made with creamy coconut milk, tomatoes, and tinted with turmeric.
What You Get
Kerala coconut simmer sauce
Mixed summer squash
Cooked white rice
What You’ll Need
Makes 3 servings
15 minutes active time
15 minutes total time
Pour the sauce into a pot. Bring to a simmer over medium heat, stirring occasionally.
Meanwhile, cut the squash into bite-size pieces. Chop ½ of the onion (you should have about 1 cup), reserving the rest for another use. Cut the tofu into bite-size pieces. Pick a handful of cilantro leaves and toss the stems.
Add the squash and onion to the curry and simmer until nearly tender, 2 to 3 minutes. Add the tofu and simmer until warmed through, 3 minutes longer. Season with salt to taste.
While curry is simmering, reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.
Heap the rice in bowls and ladle the tofu curry over. Sprinkle with a few cilantro leaves and serve warm.
Contains: soy, tree nuts.