Butter ‘Chicken’ (Well Actually Tofu) Curry

Name: Butter ‘Chicken’ (Well Actually Tofu) Curry
Total time: 20 min
Yield: Serves 2
Cuisine: Indian
Ingredients: 3 tsp garam masala; 3 tsp ground cumin; 2 tsp smoked paprika; 40 g cornflour; 100 ml hot water (optional); 3 tbsp vegan butter; 1 x 160 g tin of coconut cream; 500 ml passata; handful of fresh coriander; handful of fresh mint (optional); salt and pepper; salt and pepper; mango chutney (optional); a few poppadoms (optional); ½ lime; 1 x 250 g pouch cooked basmati rice (optional); ½ red chilli, deseeded (or the whole chilli if you like heat); ½ red chilli, deseeded (or the whole chilli if you like heat); 280 g (1 block) extra-firm tofu; light olive oil, for frying; 1 onion; 3 cm (1¼ in) piece of ginger; 4 garlic cloves

Preparation info

Serves
2

Difficulty
Easy
Ready in
20 min

Appears in

The 20-Minute Vegan

By Calum Harris

Published 2023

About

This is similar to the classic Indian dish, butter chicken, but quicker to make, using tofu instead of chicken, and it’s one of those dishes that needs to be enjoyed by many. It’s a super-filling, super-satisfying showstopper that’ll remain in your cooking repertoire for a good few years, until I come up with another recipe.

Ingredients

1 onion
4 garlic cloves
3 cm (1¼ in

Asia
India
Dinner
Microwave
Gluten-free
Vegan

Method

Blitz the onion, garlic, ginger and chilli in a food processor until smooth.
Heat some oil in a large saucepan on a medium heat, add the onion, garlic, ginger and chilli mixture and fry for about 5-7 minutes until everything is golden.
Meanwhile, tear the tofu into pieces with your bare hands and make sure they’re uneven and bite-sized, almost chicken