Ingredients

Tofu

• 300g extra firm tofu, excess liquid removed then ripped into 1 inch pieces nuggets 
• 1 tbsp curry powder
• 1 tbsp ground garlic 
• Salt, oil 

Curry

• 1 onion, finely chopped 
• 4 garlic cloves, finely chopped 
• 2 tsp grated ginger
• 50g tomato paste 
• 1 tsp ground cumin 
• 1 tsp ground coriander 
• 1 tsp smoked paprika 
• 1 tsp garam masala 
• 1/2 tsp chilli powder 
• 1 tsp ground turmeric 
• 200g chopped tomatoes
• 1 can coconut milk 
• Salt, oil

Instructions

1. Preheat the oven to 220c/200c fan. Line a large shallow baking tray with baking paper and add 1-2 tbsp of oil. 
2. Coat the tofu nuggets in curry powder, ground garlic and a good pinch of salt. Place in the oven for about 20-30 minutes, until crisp and golden. 
3. In a large frying pan over a medium-high heat, add 1-2 tbsp of oil. Once hot, add the onion and a good pinch of salt. Cook until softened, about 5 minutes. 
4. Add the garlic, ginger and chilli. Cook for two minutes. 
5. Add the tomato paste and spices. Cook for two minutes. 
6. Add the chopped tomatoes and coconut milk. Bring to a simmer and cook for about 10 minutes, or until the mixture has thickened slightly. 
7. Taste for seasoning then add the tofu nuggets. If using, top with spring onion, yoghurt and pickled red onions.