This no-chicken, tofu-lickin' curry is, quite frankly, delicious. It's a fruity curry that's mild enough for kids of any age and tasty enough for grown ups. It's a really flavourful dish with plenty of vitamins and protein.
Course: Spicy mains
Author: Emily Leary
2apples peeled and diced
1potato peeled and diced
2carrots peeled and diced
1onion peeled and diced
3tspmild curry powderor more if your prefer it spicier
Drain the tofu, then place on some kitchen towel and press gently to remove excess water. Cut the tofu into two slabs, then cut each into 16 squares. Pat dry again if necessary.
Heat the oil in a large pan and carefully add the tofu. It may spit so if you're cooking with gas, you might want to turn the flame off for a moment. Fry on high for approximately 8 minutes until lightly browned on all sides.
Add the sultanas, onion, carrots, apple, potato, curry powder and flour to the pan. Give everything a quick mix to blend, then add the stock.
Put back on the heat and leave to simmer gently for 45 minutes, stirring occasionally (add a little extra water half way if necessary). Serve with boiled or pilau rice and/or naan bread.