Tofu Masala with Bombay Potatoes

Ingredients for 2 servings:

• 600 g potatoes
• 3 tbsp oil
• 2 tsp curry paste, green
• 2 tsp cumin powder
• 1 tsp lemon juice
• ½ tsp salt
• ¼ tsp turmeric powder
• ½ bunch coriander leaves
• 200 g tofu (curry mango tofu)
• 1 can tomatoes, chopped
• 1 onion(s)
• 2 tbsp cashew butter
• 2 tsp coriander powder
• 1 tsp ginger powder
• 1 tsp garlic powder
• 1 tsp turmeric powder
• ½ tsp cardamom powder
• ½ tsp cinnamon powder
• ½ tsp clove powder
• ½ tsp cayenne pepper
• ½ bunch coriander leaves
• Salt to taste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

a vegan Indian classic

Dice the potatoes and mix with the remaining ingredients. Bake in a preheated oven at 200°C (top/bottom heat) for about 35-40 minutes on the middle rack. For the sauce, drain the chopped tomatoes in a sieve and blend them with the remaining sauce ingredients and a splash of water in a blender. Dice the tofu and fry in a pan with oil until browned. Remove from the pan and drain on kitchen paper. Add the sauce to the pan and bring to a boil for 5 minutes, stirring. Add the tofu cubes to the sauce and heat for another 3 minutes. Serve the potatoes and masala in separate bowls and sprinkle with chopped coriander.