Ingredients

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160g Indian Tofoo

1 tbsp sunflower oil

1 small onion, peeled and diced

1 aubergine, trimmed and cubed

1 tbsp mild curry powder

3 tbsp mango chutney

150ml vegetable stock

50g ground almonds

100ml coconut milk

2 mini naan breads

1 tbsp coconut oil, warmed

1 tbsp unsweetened desiccated coconut

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Tofoo Curry Pots with Coconut Naan Dippers

Serves 2 • Prep 15 min • Cooking

Tofoo Curry Pots with Coconut Naan Dippers
Ingredients

Underline

160g Indian Tofoo

1 tbsp sunflower oil

1 small onion, peeled and diced

1 aubergine, trimmed and cubed

1 tbsp mild curry powder

3 tbsp mango chutney

150ml vegetable stock

50g ground almonds

100ml coconut milk

2 mini naan breads

1 tbsp coconut oil, warmed

1 tbsp unsweetened desiccated coconut

Method

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1. Fry the Tofoo in the sunflower oil with the onion and aubergine for 2 minutes, stir in the curry powder, mango chutney and stock, bring to the boil, cover and simmer for 10 minutes.

2. Add the ground almonds and coconut milk and cook for a further 10 minutes uncovered, stirring from time to time.

3. Meanwhile, brush each naan bread with coconut oil and sprinkle with desiccated coconut.

4. Warm the naans in a preheated oven 200°C/180Fan/ Gas 6 for 10 minutes, cut into strips.

5. Divide the curry between 2 bowls, serve with the pitta sticks for dipping.