Vegan butter tofu curry

My lovely lovely partner created this amazing vegan version of a butter chicken curry. I take no credit in this!

This recipe actually uses no butter, but surprisingly tastes so buttery just the way I remember the sauce of butter chicken. Though if you would like a more buttery flavour, then add nuttelex to taste!

Ingredients

2 onions

2 tablespoons of ginger

6 garlic cloves

1 1/2 tablespoon of garam masala

1/2 teaspoon of turmeric

2 teaspoons of curry powder

2 teaspoons of ground coriander

1 teaspoon of cayenne powder

1/2 teaspoon of salt

1/2 teaspoon of pepper

3-4 tablespoons of tomato sauce

2 blocks of tofu (or replace with cauliflower or a mix)

Two cans of coconut milk (about 500mL)

Cornstarch

Coriander for topping

Method

1. Preheat the oven to 210 degrees
2. Cut the tofu into cubes, and coat in cornstarch. Place on a baking paper lined tray and bake for 20-30 minutes, flipping over half way. Set aside
3. Slice the onions and fry in oil until cooked
4. Dice the ginger and garlic and fry with the onions until cooked
5. In a small bowl, mix together all the spices and then chuck them all into the pan with the onions. Cook on medium high for about 30 seconds
6. Pour the coconut milk in and mix everything together. Add the tomato sauce and cook on medium
7. Mix the tofu in, and turn off heat
8. Serve with rice and top with fresh coriander
9. Enjoy the plant based goodness!