Description
This creamy tofu curry with homemade roti is a delightful vegan dish that combines baked spiced tofu with a rich tomato and coconut curry sauce, served alongside freshly made soft roti bread. Perfect for a comforting and wholesome meal, this recipe offers a flavorful and satisfying blend of textures and spices.
Ingredients
Scale
Tofu Curry
- 400g firm tofu
- 2 tbsp cornflour
- 4 tbsp vegetable oil, divided
- 5 tbsp tikka or madras paste
- 2 white onions, thinly sliced
- 1 tbsp tomato purée
- 500g tomato passata
- 200g creamed coconut
- 15g coriander, roughly chopped (optional)
Homemade Roti
- 100g plain or wholemeal flour, plus extra for dusting
- 1 tsp vegetable oil
- About 65ml water
- Pinch of salt
Instructions
- Prepare and Bake Tofu: Heat the oven to 230°C/210°C fan/gas 8. Drain the tofu on kitchen paper and slice it in half horizontally, patting to absorb moisture. Tear the tofu into chunks, place in a bowl, and toss with cornflour, 1 tbsp vegetable oil, and ½ tsp salt. Spread out on a baking sheet and bake for 25 minutes until golden and crisp.
- Make Roti Dough: In the same bowl, mix the flour, a pinch of salt, 1 tsp vegetable oil, and enough water (about 65ml) to form a soft, non-sticky dough. Knead on a floured surface for 3 minutes, then cover and let rest while preparing the sauce.
- Cook Curry Base: Heat the remaining 3 tbsp vegetable oil in a frying pan over medium heat. Cook the tikka or madras paste for about 1 minute until fragrant. Add sliced onions and cook for 4-5 minutes, adding a splash of water if needed to prevent sticking. Cover and continue cooking for 8-10 minutes until onions are completely softened, stirring occasionally.
- Add Tomato and Coconut: Stir in tomato purée, tomato passata, and a pinch of salt. Simmer for 5 minutes, then add creamed coconut. Reduce heat to low and occasionally loosen the sauce with a splash of water if it becomes too thick.
- Roll and Cook Roti: Divide the rested dough into four equal balls. Roll each on a floured surface with a floured rolling pin until 2-3mm thick. Heat a dry frying pan until very hot. Cook each roti for 1 minute on each side until charred spots appear. Wrap roti in a tea towel as they come off the heat to keep them soft.
- Combine Tofu with Sauce: Remove the baked tofu from the oven and stir it into the curry sauce to coat well. Sprinkle with chopped coriander if using, and serve hot with the freshly cooked roti.
Notes
- Use firm tofu and press out as much moisture as possible for best texture before baking.
- Adjust the curry spice by choosing tikka paste for milder or madras paste for a spicier flavor.
- If the sauce thickens too much, add small splashes of water to achieve the desired consistency.
- Wrap the cooked roti in a clean tea towel to keep them warm and soft until serving.
- You can substitute wholemeal flour for plain flour in the roti for a nuttier flavor and added fiber.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
Keywords: tofu curry, vegan curry, homemade roti, Indian cuisine, plant-based meal, creamed coconut curry
