Creamy tofu curry with homemade roti

• firm tofu↗400g g
• cornstarch2 tbsp tbsp
• vegetable oil↗4 tbsp tbsp
• tikka or madras paste↗5 tbsp tbsp
• white onion↗2

  thinly sliced

• tomato paste1 tbsp tbsp
• tomato passata↗500g g
• creamy coconut↗200g g
• coriander15g g

  coarsely chopped (optional)

• regular or wholegrain flour100g g

  plus extra for dusting

• vegetable oil↗1 tsp tsp

Step-by-step instructions

1. 1

   Preheat the oven to 230 °C/210 °C with convection/gas 8. Drain the tofu on a paper towel and cut it horizontally in half, pressing to absorb as much moisture as possible. Tear the tofu into pieces, place in a bowl and toss to coat with cornstarch, 1 tbsp vegetable oil and ½ tsp salt. Spread onto a baking tray and bake for 25 minutes.

2. 2

   Using the same bowl, prepare the roti. Mix the flour, a pinch of salt and oil, gradually adding enough water (about 65 ml) to form a soft, non‑sticky dough. Knead on a flour‑dusted surface for 3 minutes, then cover and let rest while you prepare the sauce.

3. 3

   Heat the remaining 3 tbsp oil in a pan over medium heat and fry the tikka paste until fragrant, about 1 minute. Add the onion and cook 4‑5 minutes, adding a splash of water if needed to prevent sticking, then cover and cook until the onion is soft (another 8‑10 minutes), stirring occasionally.

4. 4

   Add the tomato paste, passata and a pinch of salt. Simmer for another 5 minutes, then stir in the creamy coconut. Reduce heat to minimum while the roti cooks. If the sauce becomes too thick, thin it with a few drops of water.

5. 5

   Divide the roti dough into four equal balls. Roll them on a flour‑dusted surface with a flour‑dusted rolling pin to a thickness of 2‑3 mm. Heat a dry pan over very high heat, then fry each roti for 1 minute on each side until browned spots appear. Wrap them in a kitchen towel as you remove them from the heat to keep them soft.

6. 6

   Remove the tofu from the tray and toss it with the sauce to coat, then sprinkle with coriander and serve with the roti.