Potato, Peas & Tofu Curry

INGREDIENTS: 

Masala Paste Ingredients:

• 2 tablespoons olive oil

• 1 cup chopped onions 

• 1½ cups diced tomatoes (2 to 3 large) or 1 tin of diced tomatoes 

• 12 cashew nuts

• ½ teaspoon salt (¼ tsp more to adjust at the end)

Potato, Pea & Tofu Curry Gravy Ingredients:

• 2 tablespoons olive oil (½ tbsp more if you want to fry tofu)

• 1 tsp chopped garlic

• 1 tsp chopped ginger

• ¼ teaspoon turmeric

• ¼ red chilli powder 

• 1 tablespoons curry powder 

• 1tblsp ground coriander powder

• 1 tsp cumin seeds

• 1 cup green peas (frozen or fresh)

• 2 cups water (adjust as required)

• 250 grams tofu (diced to ¾ inch)

• 2 potatoes (cut into medium sized pieces & steamed)

• I bunch fresh finely chopped coriander leaves

METHOD:

1. Pour oil to a hot pan and sauté onions & cashew nuts for 5 minutes.

2. Add tomatoes & salt & cook for a further 5-10 minutes.

3. If the paste is too dry, add a splash of water while you cook.

4. Cool this mixture & transfer to a blender & blend to a smooth puree.

5. Heat olive oil in a heavy based dish.

6. Add chopped garlic, ginger, cumin seeds & let sizzle in oil for half a minute. 

7. Lower the heat & stir in turmeric, chili powder, coriander powder & curry powder & sauté for a few minutes.

8. Transfer a third of the pureed onion tomato masala into dish & cook for 10 minutes until the masala thickens.

9. Then transfer the remainder of the puréed onion & tomato mixture and stir through.

10. Add the cups of water to make the gravy and mix well & allow to simmer for 15 minutes.

11. Then add the rinsed green peas, cubed tofu & pieces of potato.

12. Continue to cook partially covered on a medium heat until the gravy turns thick & traces of oil become visible on the top of the gravy. This takes about 15 mins.

13. Serve with roti, puri or jasmine rice.

14.  You can also add finely chopped coriander leaves on top to garnish.