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• Creamy tofu curry with homemade roti

Creamy tofu curry with homemade roti

• Fliss Freeborn

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Serves 4

Easy

Prep: 20 mins

Cook: 45 mins

A star rating of 3.9 out of 5.9 ratingsRate

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Make a deceptively rich and filling tofu curry that's entirely vegan. The roti will take just 10 minutes to make while the curry simmers

Dairy-free

Egg-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

• 400g firm tofu

• 2 tbsp cornflour

• 4 tbsp vegetable oil

• 5 tbsp tikka or madras paste

• 2 white onions

  thinly sliced

• 1 tbsp tomato purée

• 500g tomato passata

• 200g creamed coconut

• 15g coriander

  roughly chopped (optional)

For the roti

• 100g plain or wholemeal flour

  plus extra for dusting

• 1 tsp vegetable oil

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Nutrition: Per serving

• kcal817

• fat59g

• saturates32g

• carbs42g

• sugars16g

• fibre9g

  high

• protein24g

• salt2.1g

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Method

• step 1

  Heat the oven to 230C/210C fan/gas 8. Drain the tofu on kitchen paper and slice in half horizontally, patting it as you go to absorb as much moisture as possible. Tear the tofu into chunks, tip into a bowl and toss to coat in the cornflour, 1 tbsp of the vegetable oil and ½ tsp salt. Spread out on a baking sheet and bake in the oven for 25 mins.

• step 2

  Using the same bowl, make the roti. Mix the flour, a pinch of salt and the oil together with enough water (about 65ml) to make a soft, not sticky, dough. Knead on a floured surface for 3 mins, then cover and leave to rest while you make the sauce.

• step 3

  Heat the remaining 3 tbsp oil in a frying pan over a medium heat and cook the tikka paste until fragrant, about 1 min. Add the onions and cook for 4-5 mins, adding a splash of water if needed to prevent any sticking, then cover and cook until completely softened (about 8-10 mins more), stirring occasionally.

• step 4

  Add the tomato purée, passata and a pinch of salt. Simmer for a further 5 mins before adding the creamed coconut. Reduce the heat to low while you make the roti. Loosen the sauce occasionally with a splash of water if it’s starting to look too thick.

• step 5

  Divide the roti mixture into four equal balls. Roll the balls out on a floured surface using a floured rolling pin until 2-3mm thick. Heat a dry frying pan until very hot, then cook each roti for 1 min on each side until charred in places. Wrap in a tea towel as they come off the heat to keep them soft.

• step 6

  Remove the tofu from the baking tray and stir into the sauce to coat before sprinkling with coriander and serving with the roti.

Recipe from Good Food magazine, October 2023

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A star rating of 3.9 out of 5.9 ratings

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