Tofu Tikka Masala
A rich and fragrant curry to warm your insides. Baking the tofu before adding it to the curry, gives the dish a lovely depth and texture, so don’t skip this step.
Feel free to add whatever vegetables take your fancy.
Serve with rice and coconut yoghurt.
Peeled Ginger, Large chunk,
Peeled Red Chilli,1,
Roughly Chopped Cumin Seeds or Powder,
3 tsp Coriander Seeds or Powder,
3tsp Smoked Paprika,
1 TBS Garam Masala,
1 TBS Tinned Tomatoes,
1/4 Cup Coriander Roots,Large Bunch
Oil of Choice,
2 TBS Ground Almonds,
2 TBS Tofu,1 Block
Coconut Yoghurt, 3 TBS
Sliced Zucchini, 2,Diced
Coconut Milk,1, 400g can
Tinned Tomatoes, 1, 400g
To make the curry paste, peel and roughly chop the onion.
Add to a food processor along with the garlic, ginger, chilli, cumin, coriander, paprika, garam masala, tomatoes, coriander roots, oil and ground almonds.
Blend well, until a thick paste is formed.
Cut the tofu into bite sized cubes.
In a bowl add the coconut yoghurt and 2 heaped tablespoons of the curry paste.
Mix well before adding the tofu, making sure each piece is well coated.
Allow to marinade for at least an hour.
Once marinated, bake the tofu in a 160C oven for about 20 minutes on baking paper, until golden.
Remove from the oven and set aside.
In a large pan, heat a couple of tablespoons of oil.
Once hot, add the rest of the curry paste.
Fry for a few minutes. Add the sliced red capsicum and continue frying until lovely and fragrant.
Add the zucchini, coconut milk, tinned tomatoes, maple syrup, baked tofu and a ginormous pinch of salt and pepper.
Bring to a gentle simmer and allow to cook for 20 minutes.
Taste and adjust seasoning.
Before serving, add the spinach and allow to wilt, along with the juice of a lemon.
Garnish with fresh coriander. Maple Syrup, 1 TBS Spinach, Large Handful Lemon, 1