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Tofoo Curry Pots with Coconut Naan Dippers

Naked Tofoo in this tofu curry with onion, aubergine, curry powder, mango chutney, ground almonds, coconut milk, naan breads for dunking and dipping, with desiccated coconut. Makes a great sharing meal with friends and family ñ Tofoo curry pots with coconut naan dippers.

  • Serves: 4 people
  • Prep: 15 mins
  • Cooking: 25 mins
Get started

Ingredients

  1. 280g Naked Tofoo
  2. 1 tbsp sunflower oil
  3. 1 large onion, peeled and diced
  4. 1 aubergine, trimmed and cubed
  5. 2 tbsp mild curry powder
  6. 5 tbsp mango chutney
  7. 250ml vegetable stock
  8. 75g ground almonds
  9. 200ml coconut milk
  10. 4 mini naan breads
  11. 2 tbsp coconut oil, warmed
  12. 2 tbsp unsweetened desiccated coconut

Get started

  1. 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.
  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.
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