Vegetable and Tofu Malabar Curry
1 small aubergine cut into wedges or cubes
1 small courgette cut into slices
1 tsp medium curry powder
10 cherry tomatoes
1 red onion
2 garlic cloves
2cm piece of ginger sliced thinly and chopped
1 tsp turmeric
1/2 red pepper or 2 small mini red peppers
4 tsp Malabar spice mix (Barts spices)
1/4 cup ground almonds
1 pack of coconut cream
Water or vegetable stock approx 150ml
1/4 cup cashews
Big handful of sugar snap peas
1 firm Tofu block (cut into small cubes)
In a roasting dish add the aubergine and courgette, peppers and tofu and coat in the 1 tsp Malabar spice mix, olive oil and salt and roast in the oven at 170c for approx 25 minutes until tender.
In a pan add the onion, tomatoes, ginger, turmeric and salt and cook over a medium heat.
Add in the garlic, Malabar spice mix and mushrooms and cook until it begins to soften
Add in the ground almonds and stir through. Add the coconut milk and water to make a sauce and simmer gently with the sugar snap peas added in.
Gently simmer and cook until the sauce thickens slightly
Add in your roasted aubergine, courgette, peppers, and tofu along with the cashews and stir through.
Heat this all through and serve with some fluffed coriander quinoa and some coconut yogurt