Storecupboard Tofu & Tomato Curry
This curry tastes so good and it couldn’t be easier to put together! It’s one of those recipes you’ll come back to time and time again, and is ideal for when you’re staring into the cupboard for inspiration.
- Prep time
- 18 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 red onion
- 4 cloves garlic
- 1 small chunk of ginger
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon dried red chilli flakes
- 2 tablespoons olive oil
- pinch of sea salt & black pepper
Instructions
- 1
Preheat the oven to 180°C fan / 400°F. To make the curry paste, place the onion, garlic, ginger, garam masala, turmeric, chilli flakes, olive oil, a large pinch of salt and lots of black pepper in a food processor; blitz to form a coarse paste.
- 2
Warm 1 tablespoon of olive oil in a shallow casserole dish set over medium–low heat. Add the curry paste and cook for 10–15 minutes, stirring often, until fragrant.
- 3
Next, add the tofu, coconut milk, chickpeas and tomatoes; crumble in the stock cube and add a pinch of salt. Bring to the boil, then cover with a lid and cook in the oven for 30 minutes, until slightly reduced and the tomatoes have started to burst.
- 4
Once the curry is ready, stir in the spinach, coconut yoghurt, lime juice and maple syrup (if using). Taste to check the seasoning and adjust as needed. Divide between bowls and serve with steamed rice or flatbreads.