Ingredients

250g/ 9oz

Tofu (when wet)

1tbsp

Sunflower oil

80g/ 2¾oz

Onion, finely chopped

Garlic cloves, finely chopped

400g/ 14oz

Tinned tomatoes

2tsp

Steenbergs organic Turmeric

2tsp

Steenbergs Organic Coriander powder

1tsp

Steenbergs organic Cumin powder

¼tsp

Chilli powder(optional or more if you can take the heat)

1tsp

Black onion seeds (Steenbergs organic nigella seeds)

1tsp

Steenbergs organic brown mustard seeds

of ½

Juice lemon

of½

Juice orange

1tsp

Steenbergs organic Garam masala

1tbsp

Chopped fresh coriander leaves

This curry is made using tofu, a beancurd that comes in a block form. When it is pressed liquid squeezes out and this is discarded leaving a firmer texture, which works better in this curry

Tofu absorbs any flavours you put with it, improving an otherwise bland piece of food so get those flavours working for you with the recipe below.

Method

Prepare the tofu by putting the tofu in a bowl, then place a plate on top of it together with some weights. This will squeeze most of the water out of the tofu, giving a better texture to the tofu. As the tofu dries out, pour off the water. When dried through, chop the tofu into chunky 5cm pieces.
Heat the sunflower oil in a heavy based pot. When heated up, put the onion and garlic into the pan and cook until translucent. This will take around 4 – 5 minutes. As they turn clearer, add the ground spices and stir into the onion-garlic mix. Cook for around 1 minutes, then add the tinned tomatoes. Cook the tomato mixture for 5 minutes. At this stage, your need to blitz the tomato sauce either using a hand held blender or transferring the sauce to a food blender and whizzing it up. When smooth, transfer the sauce back to the pot.
At this stage, add the black onion seeds, black mustard seeds and fruit juices to the sauce and cook for 2 minutes. Add the tofu chunks and simmer for 10 minutes. Around 2 minutes before the end, add the garam masala and the chopped coriander leaves.