Aromatic Rogan Josh Curry with Tofoo, Green Beans & Cherry Tomatoes

Serves 4 • Prep 30 min • Cooking 20 min
Vegetarians

 

Get this stuff
  1. 400g Naked Tofoo, cubed
  2. 2 tsp ground turmeric
  3. Olive oil
  4. 1 medium onion, diced
  5. 1 clove garlic, crushed
  6. 15g root ginger, peeled and grated
  7. 1 tsp cumin
  8. 1 tsp coriander
  9. 1 cinnamon stick
  10. 1/2 tsp turmeric
  11. 1 red chilli, deseeded and diced
  12. 1 bay leaf
  13. 1 green cardamom pod
  14. 3 cloves
  15. 1 bay leaf
  16. 1 tbsp tomato paste
  17. 1 tin of tomatoes
  18. 8 cherry tomatoes, halved
  19. 1 tbsp natural yoghurt (optional)
  20. Salt & Pepper to season
  21. 80g green beans
  22. 3 – 4 coriander leaves
  23. Lime wedge to serve
Do this stuff
  1. Marinate the Tofoo in turmeric for half an hour.
  2. Add the olive oil to a pan and sauté the onion over a gentle heat for 5 mins, until translucent.
  3. Add the garlic and ginger, marinated Tofoo, followed by the dry spices, bay, and chilli. Cook for a few minutes, stirring to ensure it doesn’t stick.
  4. Add the tomato paste, tinned tomatoes, green beans and cherry tomatoes, season with the salt & pepper, and cook for 10 minutes over a gentle heat.
  5. Add the yoghurt if using, season and serve with a wedge of lime and some fresh coriander.
People also viewed
We use cookies to ensure that we give you the best experience on our website.
If you continue to use this site we will assume that you are happy with it.
OK
X
We use cookies to ensure that we give you the best experience on our website.
If you continue to use this site we will assume that you are happy with it.
×