Tofoo Curry Pots with Coconut Naan Dippers
- Serves: 4 people
- Prep: 15 mins
- Cooking: 25 mins
Ingredients
- 280g Naked Tofoo
- 1 tbsp sunflower oil
- 1 large onion, peeled and diced
- 1 aubergine, trimmed and cubed
- 2 tbsp mild curry powder
- 5 tbsp mango chutney
- 250ml vegetable stock
- 75g ground almonds
- 200ml coconut milk
- 4 mini naan breads
- 2 tbsp coconut oil, warmed
- 2 tbsp unsweetened desiccated coconut
Get started
- Cut the Tofoo into 1.5cm cubes and fry 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.
- Add the ground almonds and coconut milk and cook for a further 10 minutes uncovered, stirring from time to time.
- Meanwhile, brush each naan bread with coconut oil and sprinkle with desiccated coconut.
- Warm the naans in a preheated oven 200°C/180Fan/ Gas 6 for 10 minutes, cut into strips.
- Divide the curry between 2 bowls, serve with the pitta sticks for dipping.
