Tofu Tikka Curry

 

A tasty meat free curry, perfect for a week day meal.

I find by marinating the tofu gives it a tastier flavour as I think plain tofu is bland.

Marinade

250g firm tofu

1/2 tbsp olive oil

juice 1/2 lemon

1/2 cup natural yoghurt

2-3 cloves garlic, crushed

1/2 tbsp garlic, grated

1/2 tsp salt

1 tsp ground cumin

1 tsp garam masala

1 tsp paprika

1/4 tsp ground turmeric

1/4 tsp chili powder

Curry Sauce

1 tbsp olive oil

3 cloves garlic, finely sliced

2 tbsp tikka curry paste

2 tbsp mango chutney

400g can diced tomatoes

200ml coconut milk

400g chickpeas

3 tbsp natural yoghurt

1 lemon

Method for Tofu

1.  Remove tofu from packaging and drain.

2.  Place tofu between 2 pieces of paper towels and place a clean heavy object on top of tofu, leave for 20 minutes.

3.  Slice tofu into bite-sized pieces.

4.  Combine marinade ingredients in a bowl, add tofu. Mix to coat thoroughly. Cover and refrigerate for at least 1 hour.

5.  Preheat oven to 160°C fan forced.

6.  Spread tofu on a non stick baking tray. Bake for about 30 minutes, turning once or twice. Meanwhile make the curry sauce.

Method for curry sauce

1.  Place oil in a large saucepan or wok over a medium heat. Add garlic, cook for 1 minute or until golden. Stir in the curry paste and cook for a further 1 minute. Add mango chutney, tomatoes and coconut milk. Bring to the boil and cook for 2 minutes. Leave to cool slightly, then blitz with a stick blender until smooth.

2.  Return to the pan over a medium heat, stir in the chickpeas, bring to the boil. Reduce to a simmer, simmer for 3-4 minutes. Add tofu, stirring until heated through and well coated in the curry sauce. Drizzle through 2 tbsp yoghurt, grate over a little lemon zest and squeeze in a little lemon juice, season with salt & pepper.

Scoop it up with some crunchy pappadams.

Enjoy.