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Tofu tikka masala recipe from new book The Slow Cooker Bible

Here’s a curry to keep you warm this season

Published: October 13, 2021
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This recipe is extracted from The Slow Cooker Bible, Pyramid, £18.99 hardback

Tofu Tikka Masala

This curry packs a powerful punch of flavour. Swap the tofu for cauliflower or any other vegetable if you’re not a tofu fan, but you’re guaranteed to be mopping up every last bit of this rich sauce.

Serves 6-8

Preparation time 20 minutes, plus pressing

Cooking temperature low

Cooking time 7-9 hours

2 x 400g cans chopped tomatoes

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2 tablespoons coconut oil

4 garlic cloves, finely chopped or grated

20g fresh root ginger, peeled and finely grated

6–8 cardamom pods (use black cardamom if available)

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2 cinnamon sticks

1 tablespoon garam masala

1 teaspoon ground cumin

½ teaspoon chilli powder

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½ teaspoon ground turmeric

500g silken tofu, drained and cut into 2.5cm cubes

1 teaspoon dried fenugreek leaves, crumbled

2 tablespoons sugar

200ml coconut cream

salt and pepper

Preheat the slow cooker if necessary. Blitz the tomatoes in a food processor until smooth. Transfer to the slow cooker.

Heat the coconut oil in a frying pan over a medium heat, and the garlic and ginger and sauté for about 3 minutes until fragrant and golden. Stir in the cardamom pods, cinnamon sticks and ground spices and cook for a further minute.

Transfer the spice mixture to the slow cooker, cover with the lid and cook on low for 6–8 hours. Stir in the tofu cubes, fenugreek leaves, sugar and coconut cream, replace the lid and cook on high for 1 hour.

Season to taste with salt and pepper and serve immediately, sprinkled with the coriander leaves and with lemon wedges for squeezing over, along with Simple Pilau Rice (see below) on the side.

For simple pilau rice, to serve as an accompaniment, place 1 tablespoon mild curry powder in a medium saucepan with 4 crushed green cardamom pods, 1 cinnamon stick, 2 cloves and 300g basmati rice. Add 650ml boiling water, season with salt and pepper and bring to the boil. Reduce the heat to low, cover the pan and cook gently for 10–12 minutes or until all the water has been absorbed. Remove from the heat and allow to stand, covered and undisturbed, for 10–15 minutes. Fluff up the grains with a fork and serve.

Gaby Soutar is a lifestyle editor at The Scotsman. She has been reviewing restaurants for The Scotsman Magazine since 2007 and edits the weekly food pages.

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