Serves 4


  • 1 onion

  • 4 cloves garlic

  • 1 tablespoon minced ginger

  • 2 tablespoons curry powder

  • 1 teaspoon cumin powder

  • 1 teaspoon coriander powder

  • 1/4 tsp turmeric powder

  • 2 cans tomatoes (best if blended until smooth)

  • 1 cup soy yogurt or light coconut cream

  • 1/2 cup ground almonds (or grind your own from whole roasted almonds)

  • 1/2 red capsicum

  • 1/2 cup corn kernels

  • 1 block tofu (or I sometimes use a pea protein based chicken free chicken called sun fed chicken)

  • salt and pepper to taste

  • Coriander to garnish

Finely chop onions and garlic and saute on medium heat until soft. Add minced ginger, curry powder and spices with a few tablespoons of water and fry off for a few minutes while stirring. Add canned tomatoes and let simmer for 20 minutes. Finely chop capsicum and add along with corn. Simmer a further 5 minutes. Chop tofu into small 2 cm squares, fry in a separate pan until just turning golden on each side. Add yogurt, ground almonds and tofu to the curry and simmer for a further 5 minutes. Season to taste and serve with chopped coriander, naan bread and fluffy rice.