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- 2 tbsp vegan butter
- 4 tsp curry powder
- 1 tsp garam masala
- 1 tsp chilli flakes
- 1/4 cup curry leaves
- 1/4 cup kaffir lime leaves
- 1 onion
- 1 thumb ginger
- 5 cloves garlic
- 4 tbsp tomato paste
- 2 cups coconut cream
- 1 1/2 cups water
- 2 tsp salt
- 1 tbsp sugar
- 500 g firm tofu
- 100 g peas
In a food processor pulse the onion, garlic and ginger until a paste forms ?
In a large pot melt the butter and add the curry powder, garam masala, chilli flakes, curry leaves, and onion mix. ?
Sauté this base until fragrant and onions well sweated. ?
Add the tomato paste and stir it into the base, frying it all for another minute or two. ?
Add the coconut cream and water, sugar and salt and whisk it all through well. ?
Chop the tofu into small bite sized pieces and add it to the sauce?
Let simmer on low for 40 minutes, at least. ?
10 minutes before serving add the peas ?
Serve with steamed basmati rice and Naan ?