U3A Recipe Exchange

Ingredients

·        1 medium onion, chopped

·        3 medium tomatoes, chopped

·        1 inch knob ginger

·        3 cloves garlic

·        1 tablespoon curry powder

·        2 teaspoons paprika

·        2 tbsp raw cashews

·        1 teaspoon fresh fenugreek

·        1 tablespoon olive oil

·        400 g extra firm tofu, cubed

·        Salt to taste

·        2 tablespoons butter

. Extra coriander for garnish (optional)

Instructions

01.       Place all the ingredients except the oil, tofu, butter and salt into a blender and blitz into a very smooth paste.

02.       Heat the oil in a wide saucepan or wok. Add the tomato-onion paste and cook it, covered over a medium-high flame, stirring frequently, until the moisture is mostly gone, the paste looks darker and shimmers with oil droplets. The paste should look quite sticky at this point and should not taste raw. This step should take you anywhere from 10-15 minutes.

03.      Add 2-3 cups of water or vegetable stock, depending on the thickness you want for your curry, along with the tofu cubes. Add salt, stir to mix everything, bring back to a boil and cover and cook another five minutes. Stir in the butter.

1. Serve with cooked Basmati Rice topped with coriander to garnish. Serves 6.