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Tofoo Rogan Josh

  • Serves: 4 people
  • Prep: 30 mins
  • Cooking: 20 mins
Get started

Ingredients

  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

Get started

  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.
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