Cut the tofu into 3cm chunks

Mix the tofu with the ginger garlic and yogurt

Cover and marinade for 12 hours or in the fridge overnight

Liquidise the chopped onion and red chilli add a little water if required and blend until smooth.

Heat the oil in a pan.

Add the ground coriander ground black pepper turmeric and garam masala and stir fry for about 1-minute over a low heat.

Turn up the heat and then add the onion and chilli paste and stir fry for 10 minutes.

Add the tofu and the marinade and continue to cook for another 10 minutes.

Add the creamed coconut and enough water to just cover the tofu and bring to the boil stirring until the coconut is dissolved.

Stir in the ground almonds.

Reduce heat to low cover the pan and simmer until the tofu is cooked (10-15 minutes).

Remove from heat add lemon juice and salt to taste.

Mix well and serve.