Tofoo Curry Pots with Coconut Naan Dippers

Serves 4 • Prep 15 min • Cooking 25 min
Vegans
Get this stuff
  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
Do this stuff
  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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