250ml natural yoghurt (or plant-based alternative like soya or coconut yoghurt)
400g tin of chopped tomatoes
280g of pressed tofu (or about 300g of ordinary tofu and press this yourself)
2 tbsp of masala paste
2 cloves of garlic
1 medium onion
Mixed vegetables – I used carrot, pepper, spinach, courgette and sweetcorn
Olive or rapeseed oil
Heat a pan over a medium heat and add a tablespoon of olive or rapeseed oil
Add finely chopped or crushed garlic, and diced onions into the pan and sauté for 1-2 minutes.
Chop the tofu, then add this to the pan with the curry paste and fry for 3-4 minutes.
Add your remaining vegetables and sauté until they starts to soften (if using spinach always add this in at the very end as it cooks so quickly).
Add the tin of chickpeas and tinned tomatoes, then increase the heat and simmer the sauce until all of the vegetables are cooked.
Stir-in the natural yoghurt and cook for another minute or so.
Serve with rice and/or naan and enjoy!
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