Serves 4
Ingredients
1 onion
4 cloves garlic
1 tablespoon minced ginger
2 tablespoons curry powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/4 tsp turmeric powder
2 cans tomatoes (best if blended until smooth)
1 cup soy yogurt or light coconut cream
1/2 cup ground almonds (or grind your own from whole roasted almonds)
1/2 red capsicum
1/2 cup corn kernels
1 block tofu (or I sometimes use a pea protein based chicken free chicken called sun fed chicken)
salt and pepper to taste
Coriander to garnish
Finely chop onions and garlic and saute on medium heat until soft. Add minced ginger, curry powder and spices with a few tablespoons of water and fry off for a few minutes while stirring. Add canned tomatoes and let simmer for 20 minutes. Finely chop capsicum and add along with corn. Simmer a further 5 minutes. Chop tofu into small 2 cm squares, fry in a separate pan until just turning golden on each side. Add yogurt, ground almonds and tofu to the curry and simmer for a further 5 minutes. Season to taste and serve with chopped coriander, naan bread and fluffy rice.