SpiceTheWorld

Breadcrumbs  | Vegan Prawn Masala | Quorn Vindaloo | Quick Chickpea Curry | Vegan Seafood Vindaloo | Moroccan Vegetable Stew | Egg Fried Rice | Indian Mint Sauce | Tofu Naga  |

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Ingredients

4 Naga Chillies

2 Teaspoon Curry Powder

5 Tablespoons Vegetable Oil

1 Onion, finely chopped

4 Cloves

6 Cm Ginger, grated

1 Kg Firm Tofu

250 Millilitre SpiceTheWorld Masala Gravy

4 Tablespoons Coriander Leaves

1 Tablespoon Coriander Leaves

1 Teaspoon Garam Masala

Method

Purée the naga chillies in a food blender

Make a paste of the curry powder and chillies with a little oil.

Fry the onion until translucent in the vegetable oil

Add the garlic and ginger and stir fry on medium heat for a further 5 minutes.

Add the tofu pieces and seal well on all sides.

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

Add the masala Gravy and simmer for 10 minutes or until the tofu is cooked stirring occasionally.

Add a little water if needed to prevent sticking.

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

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

Serve with the whole coriander leaves and garam masala sprinkled over the top.

Pray and then eat.

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