This dish can be vegan if you substitute the cream for coconut milk, the butter for any oil and use a vegetable stock cube. The ratios are still the same and the outcome is equally as delicious!
You will need:
1. 1 tub extra firm tofu
2. 1 can tomatoes
3. 1 small tin of tomato paste
4. 1/2 cup heavy cream
5. 1 Knorr Homestyle Vegetable stock or Chicken stock gel pack
6. 1 onion
7. 4 cloves garlic
8. 1 butter
9. 1/4 cup oil for frying tofu (we use olive oil, but you can use any depending on your flavour preferences)
10. 1/4 cup cilantro
11. 1/2 cup of flour
12. 2 teaspoons curry powder
13. 1 teaspoon turmeric
14. 1/2 teaspoon red chilli pepper flakes to taste
15. 1 teaspoon salt
16. 1/2 teaspoon pepper
Drain tofu and pat down with kitchen roll. Slice into inch cubes.
In a bowl or ziplock bag, combine flour, 2 tablespoons of curry powder, 1/2 teaspoon of salt.
Coat tofu cubes in flour/curry powder mixture.
In a skillet, preheat oil for frying
Carefully fry the tofu in batches until all the pieces are done, flipping over when necessary.
Chop onion into medium diced pieces and cook in a large saucepan (or crockpot) on a medium heat in 1 teaspoon of olive oil or butter. Cook until onions begin to turn translucent.
Add in the can of tomatoes, tomato paste and Knorr stock cube, along with curry powder, garlic, turmeric, chilli flakes, salt and pepper.
Lightly stir until heated through. (approx 8 - 10 mins)
Add in the coconut milk or cream and stir more until fully combined and heated through. If the mixture is too think, you can add 1/4 cup of water or milk.
Add chopped cilantro (saving a little for garnish) and serve over a bed of steaming hot rice.