
Creamy tofu curry with big veg sauce
Try our vegetarian butternut squash and carrot curry with grilled chunks of tikka-marinated tofu
TOFU
- 600g tofudrained and cut into bite-sized pieces
- 100g natural yogurt
- 1 tbsp tikka paste
- ½ lemonjuiced
CURRY
- 2 tbsp ghee or sunflower oil
- 1 onionchopped
- 2 garlic cloveschopped
- thumb-sized piece of gingerchopped
- 50g ground almonds
- 250g butternut squashcut into 3cm chunks
- 3 carrotscut into 3cm chunks
- 2 tsp ground cumin
- 1-2 tsp kashmiri chilli powder
- 2 tsp ground coriander
- 1 tsp ground fenugreek
- 400g tin of finely chopped tomatoes or passata
- 100ml vegetable stock or water
- 50ml single creamplus a drizzle to serve
- handful of corianderchopped
- 1 green chillisliced, to serve
Nutrition: per serving
- kcal310
- fat18.8g
- saturates3.4g
- carbs13.9g
- sugars10.5g
- fibre5.6g
- protein18.7g
- salt0.31g
Method
step 1
Toss the tofu with the yogurt, tikka paste, lemon and seasoning. Marinate for at least 30 mins or overnight.
step 2
Heat the oil in deep pan and fry the onion for 10 mins until soft and lightly golden. Add the garlic and ginger, fry for another minute, then stir in the almonds and toast for a minute.
step 3
Stir in the squash, carrots and spices with some seasoning. Cook for 5 mins, put on a lid and steam for a few minutes to soften the veg.
step 4
Add the tomatoes and stock, and bring to a simmer. Cook for 10 mins, uncovered, until reduced. Remove from the heat and whizz with a stick blender or carefully spoon into a liquidiser and blend until smooth. Keep on a low simmer for 10-15 mins, covered, while you cook the tofu.
step 5
Heat the grill to high. Line a tray with foil and put the tofu pieces in the tray, leaving any excess marinade in the bowl. Grill for 10-15 mins, turning halfway through, until just starting to char. Drain any liquid from the baking tray as you turn. Stir through the sauce along with the cream, check the seasoning, and serve topped with coriander and sliced chilli.