Tofu Tikka Masala

Ingredients:

For the tofu:

• 1 block of extra firm tofu, pressed and cut into cubes

• 1/2 tsp of tumeric

• 1/2 tsp of chilli powder

• 1/2 tsp of garam masala

• 1 tbsp of coconut oil

For the potatoes:

• 3-4 medium sized potatoes, peeled, washed and cut into cubes

• 1 tsp of cumin seeds

• 1/2 tsp of dried coriander

• 1/2 tsp of curry powder

• 1/2 tsp of chilli powder

For the curry:

• 1 can of coconut milk

• 1 can of tomato paste

• 1/2 cup of soaked cashews

• 1/2 lemon juice

• 3-4 mushroom heads, sliced

• 3-4 cloves of garlic

• 1 thumb size piece of ginger

• 1 tsp of red curry paste

• 1 tsp of curry powder

• 1/2 tsp of garam masala

• 1/2 tsp of smoked paprika

• 1/2 tsp of black pepper

Optional to serve:

• Basmati Rice

• Coriander

• Naan/Roti bread

Directions:

1. Drain and press tofu for 30 minutes prior to cutting. Then cut the block into small squares and place in a large mixing bowl. Add in spices and shake the bowl, mixing in the tofu with the spices until they are covered well.

2. In a food processor or blender, add the soaked cashews, coconut milk, tomato paste and lemon juice. Blend until a smooth paste has been formed. Add in extra splashes of water to reach desired consistency. I used 2 splashes of water to create a more runny and smooth sauce.

3. Meanwhile, Preheat your oven to 200 degrees C. Peel and chop and wash the potatoes. Add them to a pot and boil until they are soft. Remove from pot and strain water, then transfer the potatoes to a mixing bowl and mix in the spices. Once spices are mixed well with the potatoes, transfer to a lined baking tray and place them in the oven for 15-20 minutes.

4. To a non stick pan, add in 1 tbsp of oil. Once hot, cook tofu pieces on each side evenly until they have browned. Set aside.

5. In a large pot or heavy bottom pan, add coconut oil. Once hot add in onion, garlic and ginger. Remember to add splashes of water as needed to de-glaze the pan.

6. Sauté until onion has started to become translucent and fragrant, then add in the red curry paste, curry powder, garam masala, smoked paprika and pepper. Sauté for 1-2 minutes and then add in curry sauce (coconut milk and tomato paste mixture).

7. Allow the curry to simmer on medium heat. Add in the mushrooms and tofu pieces. Once the mushrooms are cooked, remove from the heat and serve hot on a bed of rice or with some naan/roti bread.