Storecupboard Tofu & Tomato Curry
Total Time
1 hour
Prep Time
0 seconds
Cook Time
1 hour
Rating
0 out of 5 stars
(0)
Ingredients
3 servings
- 1 red onion
- 4 cloves garlic
- small chunk of ginger
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon dried red chilli flakes
- 2 tablespoons olive oil
- pinch of sea salt & black pepper
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Preparation
Step 1
Preheat the oven to 180°C fan / 400°F. To make the curry paste, place the onion, garlic, ginger, garam masala, turmeric, chilli flakes, olive oil, a large pinch of salt and lots of black pepper in a small food processor and blitz to form a coarse paste.
Step 2
Warm 1 tablespoon of olive oil in a shallow casserole dish set over medium–low heat. Add the curry paste and cook for 10–15 minutes, stirring often, until fragrant.
Step 3
Next, add the tofu, coconut milk, chickpeas and tomatoes; crumble in the stock cube and add a pinch of salt. Bring to the boil, then cover with a lid and cook in the oven for 30 minutes, until slightly reduced and the tomatoes have started to burst. You could also simmer over a low heat on the hob for 30 minutes, with the lid off, stirring occasionally to make sure that it doesn’t catch.
Step 4
Once the curry is ready, stir in the spinach, coconut yoghurt, lime juice and maple syrup (if using). Taste to check the seasoning and adjust as needed. Divide between bowls and serve with steamed rice or flatbreads.
Step 5
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