TAKEAWAY FAVES with a twist

BUTTER TOFU CURRY

PREP TIME 10 MINS

COOK TIME 20 MINS

SERVES 4

INGREDIENTS

• 2 tbsp vegan butter • 1 onion, roughly chopped • 2 tsp garam masala • 2 tsp ground coriander • 2 tsp ground cumin • 2 tsp ground turmeric • 1 garlic clove, grated • thumb-sized piece fresh ginger • 1 tbsp tomato purée • 400ml passata • 200ml coconut cream • salt • black pepper

FOR THE TOFU PUFFS

• vegetable oil • 2 x 225g blocks firm tofu • 4 tbsp cornflour • large pinch of salt

TO SERVE

• 2 x 250g pouches basmati rice • 2 limes, cut into wedges • 1 fresh green chilli, chopped • bunch of fresh coriander leaves

METHOD

Heat 1 tbsp of vegan butter in a pan. Add the onion and a pinch of salt to the pan. Fry for 4 minutes. Add the spices and cook for 1 minute. Add the garlic, ginger and tomato