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Matta’s is 40 Next Year…

By Joel Jelen

One of our clients with a heavy emphasis on wellbeing will celebrate 40 years in Bold Street next year.

Matta’s, which actually began a few decades earlier is known for its extensive and hard to find selection of spices and from time to time, we can’t help but share why we love what they do in the form of this recipe.

It might make you think differently next time you walk past the humble tofu on their shelves in Matta’s…


For the curry:

  • 1 big ripe mango, peeled and cut into chunks (can be substituted with frozen and thawed mango, but fresh ripe mango is preferred)
  • 150 ml water
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 cinnamon stick
  • 3 garlic cloves, minced
  • 1 inch ginger, minced
  • 1 tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp ground turmeric
  • 1 ½ tsp red chili powder
  • 1 can (400 ml)
  • unsweetened coconut milk
  • 1 tbsp garam masala
  • salt to taste
  • 125 g spinach
  • 1 small bunch fresh coriander, roughly chopped
  • ½–1 lime, juiced


For the tofu:

  • 400 g extra firm tofu, pressed* for 1–4 hours or overnight & drained
  • 1 ½ tbsp oil
  • 1 tsp garam masala
  • ½ tsp ground turmeric
  • 2 tbsp cornstarch
  • Salt to taste


Top with:

  • Coriander leaves, unsweetened vegan yogurt


Serve with:

  • Basmati rice or Indian naan




  • Preheat the oven to 200ºC / 390ºF.
  • Cut tofu into cubes or small chunks.
  • Drizzle with oil and then toss with garam masala, turmeric, cornstarch, and salt until well coated.
  • Spread out evenly on a lined oven sheet and bake for 15 minutes, then flip and bake for another 5-10 minutes or until golden brown.



  • Blend mango and water until smooth, and set to the side.
  • Heat oil in a large pan, add cumin seeds, fennel seeds, and cinnamon stick, and cook for 1 minute over medium-high heat without burning them.
  • Add the ginger and garlic, stir fry for 1 minute, then add coriander, ground cumin, turmeric, and chili powder, and stir-fry for another 30 seconds.
  • Add the mango purée, coconut milk, garam masala, and salt, and stir well.
  • Let simmer for 10 minutes, stirring occasionally.
  • Add some water if needed.
  • Add spinach, coriander, and lime juice.
  • When spinach is just wilted, add tofu, stir well and adjust seasoning (salt/lime/chili) to taste if needed and then remove from heat.
  • Serve with Basmati rice and/or Indian naan and top curry with coriander leaves, vegan yogurt


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