I made this recipe a couple of days ago, and the whole family liked it (surprising because my daughter doesn’t always like curry). I adapted it from http://home.iprimus.com.au/vileletters/okara/mains.html to leave out the oil and changed the seasonings some. I may adjust the seasonings more the next time I make it, so consider these amounts starting points. It’s a very easy recipe to make, if you don’t mind getting out the food processor.

1 cup okara
1 onion
1/2 – 1 tsp. minced red chili, to taste
1 tsp. turmeric
1/2 tsp. ground cumin
600g. tomatoes, chopped (about 1 1/2 pounds)
4 mild green chilies, seeded and julienned (or 1 4-oz can chopped green chilies)
2 tsp. ground coriander
1/2 tsp. curry powder
salt
3/4 cup water
2 tsp. mustard seeds

1. Puree okara, onion, red chili, turmeric and cumin in food processor until ground. Heat a nonstick pan or wok over medium-high heat and add okara mixture. Stir constantly for a minute or two, until fragrant.

2. Add tomatoes, chilies, coriander, and curry powder, and stir for a minute. Add salt to taste and water, and bring to the boil. Reduce heat to low, cover, and simmer gently for 30 minutes or so, until tomatoes have completely collapsed.

3. Just before serving, stir in mustard seeds and serve immediately with steamed basmati or jasmine rice.

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