Curry:

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Curry: 1 large onion

Curry: 3 cloves garlic

Curry: 30g fresh ginger

Curry: 30g fresh coriander

Curry: 1 packet of silken tofu

Curry: Spices: 1 tbsp garam masala, 1 tbsp ground coriander, 2 tsp ground cinnamon, 1 tsp chilli powder, 1 tsp salt, 3 bay leaves

Curry: 2 tbsp tomato purée

Curry: 200ml water

Curry: 150ml oat cream

Curry: 2 250g pouches pre-cooked Beluga lentils

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Topping:

Topping: 1 block of firm tofu

Topping: Spices: 2 tsp garam masala, 2 tsp onion powder, 1 tsp ground turmeric

Topping: 2 tbsp vegetable oil

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To serve:

To serve: Oat cream

To serve: Juice of 1 lime

To serve: Red chilli

To serve: Fresh coriander

To serve: Plant-based Naan bread or Roti

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1. Press the tofu for 10 minutes to drain some of the liquid

2. Using the large holes on your box grater, grate the tofu

3. Toss the tofu in the garam masala and turmeric

4. Drizzle over the vegetable oil

5. Peel and finely chop the onion

6. Peel and finely grate the garlic cloves

7. Use a spoon to peel the skin off the ginger, and grate

8. Rip the leaves from the coriander, finely chop the stems, roughly chop the leaves and save for later

9. Chop red chilli

10. Whizz the silken tofu in your blender until smooth and creamy

11. Heat the oil in the pan on a medium to low heat

12. Once hot, add the onion and fry for 5-7 minutes until soft and translucent

13. Add the garlic, ginger, coriander stems to the pan and fry for 2-3 minutes until fragrant, making sure they don’t burn

14. Next, add the garam masala, ground coriander, chilli powder, ground cinnamon, salt, bay leaves and cook gently for 1 minute

15. Stir through the tomato puree, silken tofu, lentils, water and cream

16. Increase the heat and bring to the boil

17. Reduce the heat to medium and simmer for 30 minutes, stirring occasionally

18. You may need to add more water to loosen it

19. Line a baking tray with parchment paper

20. Spread the marinated tofu evenly on the tray

21. Whack in the oven and bake for 20 minutes, stirring half way through

22. The tofu is ready when it is golden and crispy

23. Remove from the oven and set aside

24. Squeeze the lime into the Dahl

25. Divide between bowls, top cream, with crispy tofu, chopped coriander, red chilli

26. Scoop up the curry with your naan breads