Information

Prep: 20'
Cook: 40' 		Serves: 4 Energy / serving: 3418 kJ

Description

Make a deceptively rich and filling tofu curry that's entirely vegan. The roti will take just 10 minutes to make while the curry simmers

Nutrition

per serving
Fat
59 g 		Saturates
32 g 		Carbs
42 g 		Sugars
16 g 		Fibre
9 g 		Protein
24 g 		Salt
2 g

Ingredients

  • 400 g firm tofu
  • 30 ml cornflour
  • 60 ml vegetable oil
  • 75 ml tikka or madras paste
  • 2 brown onions, thinly sliced
  • 15 ml tomato purée
  • 500 g tomato passata
  • 200 g creamed coconut
  • 15 g coriander, roughly chopped (optional)
  • Salt & pepper
For the roti
  • 100 g plain or wholemeal flour, plus extra for dusting
  • 15 ml vegetable oil

Method

Step 1

Heat the oven to 230°C. Drain the tofu on kitchen paper and slice in half horizontally, patting it as you go to absorb as much moisture as possible. Tear the tofu into chunks, tip into a bowl and toss to coat in the cornflour, 15 ml of the vegetable oil and 3 ml salt. Spread out on a baking sheet and bake in the oven for 25'.

Step 2

Using the same bowl, make the roti. Mix the flour, a pinch of salt and the oil together with enough water (about 65 ml) to make a soft, not sticky, dough. Knead on a floured surface for 3', then cover and leave to rest while you make the sauce.

Step 3

Heat the remaining 45 ml oil in a frying pan over a medium heat and cook the tikka paste until fragrant, about 1'. Add the onions and cook for 4–5', adding a splash of water if needed to prevent any sticking, then cover and cook until completely softened (about 8–10' more), stirring occasionally.

Step 4

Add the tomato purée, passata and a pinch of salt. Simmer for a further 5' before adding the creamed coconut. Reduce the heat to low while you make the roti. Loosen the sauce occasionally with a splash of water if it's starting to look too thick.

Step 5

Divide the roti mixture into four equal balls. Roll the balls out on a floured surface using a floured rolling pin until 2–3 mm thick. Heat a dry frying pan until very hot, then cook each roti for 1' on each side until charred in places. Wrap in a tea towel as they come off the heat to keep them soft.

Step 6

Remove the tofu from the baking tray and stir into the sauce to coat before sprinkling with coriander and serving with the roti.