Tim Spector's Tofu Butter Curry

45 minutes

1. Finely slice your onions(2 items). Finely chop your garlic cloves(4 items) and ginger(30 g).
2. Add a good glug of vegetable oil(to taste) to a sauté pan. Add your onions and cook for 15 minutes over a medium heat until they are fully softened and have just begun to caramelise. Add your garlic, ginger, and tomato purée(6 tbsp), then cook for 2 minutes.
3. Tip in your chilli powder(½ tsp), garam masala(1 tsp), and ground coriander(1 tsp), then add your water(250 ml), double cream(60 ml), and optional but recommended a tin of chopped tomatoes(400 g). Bring to a gentle simmer and simmer for 5 minutes.
4. Meanwhile, cut your cauliflower(1 item) into chunky florets and firm tofu(560 g) into large chunks.
5. Heat a frying pan over a medium heat. Add a big splash of olive oil(to taste) and cook the tofu chunks for 5 minutes until each piece is golden on all sides.
6. Pour your sauce into a blender and blitz until smooth.
7. Pour the sauce back into the pan over medium heat. Add the cauliflower florets and 100ml of water. Cover with a lid and cook for 15 minutes until the cauliflower is cooked through. Stir through your tofu, then add your butter(40 g). Season to taste with salt and black pepper(to taste).
8. Finish your curry with a drizzle of kefir(4 tbsp) and a handful of fresh coriander(to serve).