Ruby curry
Ingredients
- 10g chopped ginger
- 20g chopped garlic
- 5g salt
- ½ tsp chilli powder
- ¼ tsp paprika
- ¼ tsp cayenne pepper
- 1 ½ tsp ground cumin
- ½ tsp garam masala
- 2 tsp lime juice
- 2 tsp vegetable oil
- 75g vegan crème fraîche
- 1 block tofu, frozen and defrosted
- 20g vegan butter, melted
- 80ml vegan cream
- 8 cloves garlic, chopped
- 20g ginger, grated
- 175ml vegetable oil
- 800g chopped tomatoes
- 2 bay leaves
- 6 green cardamom pods
- 2 black cardamom pods
- 2 cinnamon sticks
- 2 tsp salt
- 1 tsp chilli powder
- ¼ tsp paprika
- ¼ tsp cayenne pepper
- 30g vegan butter
- 1 tsp garam masala
- 20g sugar
- 1 tbsp maple syrup
- 1 tsp ground cumin
- ¼ tsp dill
- 80ml double cream
- Chopped coriander
- 1 tbsp pomegranate seeds
- Rice
Steps
- Blend ingredients from ginger to crème fraîche then add it to a bowl.
- Rip the tofu into chunks, add to the marinade and coat. Cover and refrigerate for at least six hours.
- Warm a large saucepan over a medium-high heat and add the oil.
- Add the garlic and fry until golden and slightly crisp. Remove and drain on kitchen paper.
- Using a blender, blitz the chopped tomatoes to a fine consistency.
- Put the saucepan back on medium and add the bay leaves, cardamom pods and cinnamon.
- Let them crackle for one minute, stirring regularly, then turn down the heat.
- Add the garlic and ginger. Cook for five minutes, allowing the paste to brown but not burn.
- Add the tomatoes, salt and chilli powder. Bring to a simmer and cook until roughly halved.
- Add the butter and simmer for a further five minutes.
- Add the garam masala, sugar, maple syrup, cumin, crisp garlic, kasoori methi and dill, and cook for a further 15 minutes.
- Add the cream and simmer gently for five minutes.
- Heat the grill to medium-high. Put the tofu on the rack and brush with melted butter.
- Grill until cooked and lightly charred.
- Add sauce, cream and tofu to a pan. Heat through.