Put the lentils into a pan with about 300ml of cold water

Bring to the boil and boil vigorously

During this time skim off any scum that comes to the top.

Then reduce the heat and cook with the water bubbling for a further 20 minutes.

There should still be a little water left at the end so add a little more boiling water.

Cover and set aside.

Grind the cloves and cardamom seeds as finely as you can in a pestle and mortar.

Heat 1 tablespoon oil in a large heavy frying pan.

Fry the tofu pieces over moderate heat until they are sealed all over.

Remove them from the pan and set aside.

Heat the rest of the oil in a heavy pan over a moderate heat.

Add the whole chillies (if using) and fry until they start to swell.

Turn the heat to low add 1 tablespoon of the Curry Sauce and stir round.

Then add the ground cloves, cardamom seeds, cumin, turmeric, coriander, chilli powder and paprika, cook slowly.

Add the rest of the Curry Sauce, tofu pieces, lentils and their remaining cooking liquid.

Add a little hot water if the sauce starts to catch on the bottom of the pan but the idea is to finish

Simmer gently for the last 10 minutes stirring frequently as the sauce should now be nice and thick.