Vegan Rogan Josh Curry

Recipe:

Curry Sauce —

1 Tbsp vegetable oil

2 medium sweet onions, roughly chopped

2 Tbsp minced garlic

4 Tbsp freshly grated ginger

2 Tbsp curry powder

4 red chillies, roughly chopped (deseeded, if you prefer less heat)

1 (400ml) can coconut milk

1 large lemongrass stalk, bruised & roughly chopped

1 tsp cinnamon powder

1 Tbsp cornstarch

250ml vegetable stock

1/2 tsp lime juice

1 Tbsp tamarind paste

2 Tbsp vegetable oil

2 packets tofu, drained & pressed

1 Tbsp cayenne pepper

1 Tbsp smoked paprika

2 tsp garam masala

2 Tbsp vegan butter

Handful fresh coriander leaves, chopped

1. Place all curry sauce ingredients in blender except only use 200ml of coconut milk in a mini blender and blend until smooth.

2. In a large pan over a medium-high heat, add the curry paste and cook (occasionally stirring), for about 6-7 minutes or until fragrant. Add salt and pepper to taste.

3. Add in butter, cayenne pepper, smoked paprika, and garam masala and combine. Reduce heat to simmer for 10-15 mins.

4. While it simmers, prep tofu. Coat tofu in cornstarch then airfry for 10-15 minutes or until golden and crispy. Remove and cut into cubes (careful, it will be hot).

5. Add tofu to pan and stir to combine, cook for 2-3 mins. Remove from heat and serve with basmati rice and naan.