• 450g pack firm tofu
  • 30g cornflour
  • 2 tbsp rapeseed oil
  • 10 cashews
  • 10 blanched almonds
  • 175g vegan plain yoghurt
  • 2 large onions, peeled and finely diced
  • 15g dried mango or apricot, diced into small pieces
  • 2 dried bay leaves
  • 2 cloves
  • 1 ½ tsp whole coriander seeds
  • 4 cardamom pods
  • 5cm cinnamon stick
  • 5cm piece fresh root ginger, peeled and finely chopped
  • 2 large cloves garlic, peeled and finely chopped
  • ½ tsp Kashmiri chilli powder
  • ½ tsp ground black pepper
  • ½ tsp ground turmeric
  • ½ tsp ground nutmeg
  • 650ml water


  1. 1

    Cut or break the drained tofu into rough chunks, about 2cm x 2cm in size. Dredge all the pieces in cornflour. Heat 1 tablespoon of oil in a frying pan and arrange the

    tofu pieces in a single layer. Allow to brown before turning to cook all the other sides. Remove the tofu pieces from the pan and set aside while you make the sauce

  2. 2

    Heat the remaining 1 tablespoon of oil in a saucepan and add the onions, along with half a teaspoon of salt (the salt will help the onions caramelise faster). Sauté over a medium-low heat for 5 minutes, stirring often.

  3. 3

    As soon as the onions begin to caramelise, add the dried mango, cashews, almonds, bay leaves, cloves, cinnamon, cardamom, coriander seeds, ginger and garlic. Sauté for a further 3-4 minutes until everything turns golden.

  4. 4

    Stir the chilli powder, black pepper, nutmeg and turmeric into the yoghurt alternative. Add this mixture to the pan with the onions, nuts and spices. Keep the pan over a medium-low heat and stir continuously until the yoghurt mixture starts to release oil around the sides of the pan, about 4 minutes. This is a sign that everything is cooked. The yoghurt mixture must be stirred continuously to ensure it doesn’t split.

  5. 5

    Add half the amount of water to the mixture (325ml) along with the rose water (if using) and stir well. Cover the pan with a lid and allow to simmer for 10 minutes.

  6. 6

    Allow the mixture cool and then remove the cinnamon stick and bay leaves

  7. 7

    Transfer to a blender and blend until very smooth. Pour the mixture through a fine sieve, and into a bowl. This will ensure your sauce is velvety smooth and creamy. Rinse the blender out with the remaining 325ml water and add this to the sauce. Pour the sauce back into the pan and bring to a boil. Simmer for 5 minutes, stirring continuously until it thickens slightly. Season with the remaining half teaspoon of salt

  8. 8

    Add the tofu pieces and fresh coriander. Simmer for a further 5 minutes, until the curry is piping hot

  9. 9

    Garnish with a drizzle of yoghurt alternative, a few fresh coriander leaves and optional dried rose petals.

Nutritional Details

Each serving provides
  • Energy 281kj 67kcal 3%
  • Fat 18.2g 26%
  • Saturates 4.1g 21%
  • Sugars 10.0g 11%
  • Salt 0.36g 6%

% of the Reference Intakes

Typical values per 100g: Energy 1172kj/280kcal

Each serving provides

19.0g carbohydrate 3.6g fibre 14.0g protein

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