Creamy Tofu Curry with Homemade Roti

Cook the recipe

Method

1. 1

   Preheat the oven to 230C/210C fan/gas 8. Drain the tofu on kitchen paper, slice it in half horizontally, and pat it dry to remove excess moisture. Tear the tofu into bite-sized chunks and toss them with 2 tbsp cornflour, 1 tbsp vegetable oil, and ½ tsp salt in a bowl. Spread the tofu out on a baking sheet and bake for 25 minutes until golden.

2. 2

   In the same bowl, prepare the dough for the roti by mixing 100g flour, a pinch of salt, and 1 tsp vegetable oil with about 65ml water, kneading until it forms a soft, non-sticky dough. Let it rest, covered, while you make the curry sauce.

3. 3

   In a frying pan, heat 3 tbsp vegetable oil over medium heat. Add the tikka paste and cook for about 1 minute until fragrant. Next, add the sliced onions and cook for 4-5 minutes. If needed, add a splash of water to prevent sticking, then cover and cook for an additional 8-10 minutes until completely softened, stirring occasionally.

4. 4

   Stir in 1 tbsp tomato purée and 500g tomato passata along with a pinch of salt. Allow the sauce to simmer for another 5 minutes before mixing in the 200g creamed coconut. Reduce the heat to low and keep the sauce warm, adding a splash of water if it thickens too much.

5. 5

   Divide the roti dough into four equal portions, rolling each piece out on a floured surface to about 2-3mm thickness. Heat a dry frying pan until very hot, then cook each roti for 1 minute on each side until charred in places. Wrap each roti in a tea towel as they finish cooking to keep them warm and soft.

6. 6

   Once the tofu is done, remove it from the oven and fold it into the simmering sauce until well coated. Serve warm, garnished with chopped coriander, alongside the freshly made roti.