Creamy Tofu Curry with Big Veg Sauce | olivemagazine

Bowl of tofu curry topped with chilli and coriander

TOFU

600g tofu
drained and cut into bite-sized pieces
100g natural yogurt
1 tbsp tikka paste
½ lemon
juiced

CURRY

2 tbsp ghee or sunflower oil
1 onion
chopped
2 garlic cloves
chopped
thumb-sized piece of ginger
chopped
50g ground almonds
250g butternut squash
cut into 3cm chunks
3 carrots
cut 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 cream
plus a drizzle to serve
handful of coriander
chopped
1 green chilli
sliced, to serve

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.

Anna GloverSenior food editor