Curry:

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4 Tbsp butter

2 tsp ground cumin

1 tbsp garam masala

2 tsp ground turmeric

2 tsp ground coriander

1 onion

Pinch of salt

1 tbsp tomato purée

1 400g tin of tomatoes

400ml coconut milk

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Tofu:

2 blocks of firm tofu

Vegetable oil

Salt and pepper to taste

4 tbsp cornflour

limes

1 green chili

3 cloves of garlic

1 inch piece of ginger

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Sides and garnish:

2 250g pouches rice

Pickled red onion

Handful of fresh coriander leaves

Plant-based Naan bread or Roti

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1. Prepare ingredients: Peel and finely chop the onion, slice the limes into wedges, finely slice the green chilli, peel the garlic, grate the garlic and ginger, pat the tofu dry with kitchen paper and tear it into bite-sized chunks.

2. Start with the curry: Add 3 tbsp of the plant-based butter to a frying pan or casserole dish and set over a medium-high heat. Add the spices and cook for 30 seconds to 1 minute until very fragrant. Add the onion and a pinch of salt and cook for 6-7 minutes until soft and starting to caramelise, adding water if necessary. Add the tomato purée and fry for 2 minutes. Pour the chopped tomatoes into the pan, bring to the boil, then reduce to a simmer.

3. Prepare the tofu puffs: Pour a 1cm depth of oil into the second frying pan and set it over a high heat. Put the cornflour and salt into a sandwich bag or Tupperware container. Add the tofu chunks and shake until the chunks are well dusted. Carefully lower the dusted tofu pieces into the hot oil and cook until golden, crispy and puffed up, increasing the heat if necessary. Remove to drain on the plate lined with kitchen paper.

4. Finish the curry: Return to the curry. Add most of the cream and the remaining tablespoon of plant-based butter to the pan and stir. Season with salt and pepper. Tip the puffed tofu into the curry sauce and stir until coated.

5. Serve: Drizzle the remaining cream over the curry. Scatter with pickled onion, coriander leaves and green chilli. Serve with the rice and naans or roti, if you like.