Spicy Chili Pepper and Tofu Curry

I used Anaheim pepper to make this dish.  Anaheim pepper has a mild flavor and heat which is named after the city that made it popular: Anaheim, California. This pepper grows to about 6-10 inches long and lot of time curled.  Even though this is considered a mild pepper, it was quite spicy .


  • 5 large capsicum
  • Oil for shallow frying
  • 10-12 almonds
  • ¼ cup shredded coconut
  • 2 tablespoon sesame seed
  • 2 teaspoons canola oil
  • ¼ teaspoon mustard seed
  • 1 small shallot thinly sliced
  • 3 cloves garlic crushed
  • ½ inch piece ginger crushed
  • ½ teaspoon cumin seed
  • Tamarind pulp
  • 8 oz tofu drained and cut into ½ inch cubes
  • 1 teaspoon chili powder
  • ¼ teaspoon turmeric powder
  • Salt to taste
  • Few curry leaves


  • Slit capsicum and cut into 3-inch-long pieces
  • Heat a skillet and add oil. Once oil is hot, add few capsicum at a time and shallow fry until blisters form or browned.  Drain on paper towel and set aside.

  • Soak almond on warm water for half an hour and remove skin.
  • Grind soaked almond, coconut and sesame seed into a paste.
  • Roast tofu in a preheated oven (350 F) for about 15 minutes.
  • Add canola oil to a saucepan add mustard seed. Once mustard seeds start spluttering, add shallot and fry until translucent.  Add crushed garlic and ginger and fry for 3-4 minutes.
  • Add cumin seed and fry for one minute. Add the ground paste and add about half a cup of water, chili powder, turmeric powder and salt and cover and cook on medium to low flame for about 10 minutes.  Check frequently and add water if needed.
  • Add tamarind, tofu, capsicum and ¼ cup water and cover and cook for another five minutes. Add curry leaves and cook for a minute.
  • Let stand covered for 15 minutes for the flavors to be absorbed into tofu and capsicum
  • Serve warm with rice or chappati.
  • Yields: 3 servings as a side dish

3 thoughts on “Spicy Chili Pepper and Tofu Curry

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