Serve with rice and coconut yoghurt.

INGREDIENTS

Onion, 1

Garlic, 4 cloves, 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

Red Capsicum, 2, Sliced

Zucchini, 2, Diced

Coconut Milk, 1, 400g can

Tinned Tomatoes, 1, 400g

METHOD

Serves Four.

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