Creamy Tofu Curry with Big Veg Sauce Recipe | olivemagazine

Ingredients

• 600g tofu drained and cut into bite-sized pieces
• 100g natural yogurt
• 1 tbsp tikka paste
• ½ lemon juiced
• 2 tbsp ghee or sunflower oil
• 1 onion chopped
• 2 garlic cloves chopped
• thumb-sized piece of ginger chopped
• 50g ground almonds
• 250g butternut squash cut into 3cm chunks
• 3 carrots cut into 3cm chunks
• 2 tsp ground cumin
• 1-2 tsp kashmiri chilli powder
• 2 tsp ground coriander
• 1 tsp ground fenugreek
• 400g tin of finely chopped tomatoes or passata
• 100ml vegetable stock or water
• 50ml single cream plus a drizzle to serve
• handful of coriander chopped
• 1 green chilli sliced, to serve