SpiceTheWorld

Breadcrumbs  | Spicy Parsnip Soup | Vegan Fish Cakes | Red Lentil and Pumpkin Dahl | Nan Bread | Chilli Paste | Lentil curry | Spiced Fruit Salad | Tofu Bangalore Phall  |

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Ingredients

2 Teaspoon Curry Powder

3 Teaspoon Chilli Powder

½ Onion, finely chopped

5 Tablespoons Vegetable Oil

4 Cloves

6 Cm Ginger, grated

12 Red Chillies, finely chopped

1 Kg Firm Tofu, diced

220 Millilitre SpiceTheWorld Masala Gravy

4 Tablespoons Coriander Leaves

1 Tablespoon Coriander Leaves

1 Teaspoon Garam Masala

Method

Make a paste of the curry powder and chilli powder with a little water.

Fry the onion until translucent in the vegetable oil then add the garlic ginger and chillies.

Stir fry on medium for a further 5 minutes.

Add the curry and chilli powder paste and stir in and fry for a further 30 seconds.

Add the tofu pieces and seal well on all sides.

Add half the masala gravy and simmer for 10 minutes or until the tofu is cooked stirring constantly.

If needed add more masala gravy and water to prevent the curry becoming too thick or dry.

Now add the finely chopped coriander leaves and cook for a further minute.

Remove from heat and stir in the garam masala.

Serve with the whole coriander leaves sprinkled over the top.

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