A bit of an unusual take on a Tikka Masala here. Bit spicier than usual but that's how I like my curry. If you don't like it too hot then dial back the heat. Tailor it to how you like it.

Very tasty thing especially when served with my absolute fave Lime and Coriander Rice.

Enjoy!

Serves 4

Ingredients:

2–3 tbsp vegan margarine 

1 onion 

396g Block of tofu, pressed

3 Tbsp Cornflour

500g chestnut mushrooms 

4 garlic cloves 

½ a thumb of fresh ginger (15g) 

3 cardamom pods 

½ tsp turmeric 

2 tsp ground cumin 

1 tsp garam masala 

1 tsp ground coriander 

¼ tsp chilli powder 

1 tsp smoked paprika 

¼ tsp ground cinnamon 

400g fresh tomatoes 

3 tbsp tomato purée 

½ tsp sugar 

2 green chillies 

A couple of big handfuls of spinach

100ml single soya cream 

salt and pepper 

a handful of fresh coriander (15g) 

First, prepare the tofu. Chop the tofu into cubes or tear into bite sized pieces, dealers choice. Pop into a freezer bag with the cornflour and shake to coat.

Fry the tofu in a pan with a little oil until golden and crisp on all sides. Take out the pan and set aside.

Put 2 tablespoons of margarine into a casserole pot on a medium-high heat. While the pot heats up, peel and slice the onion, then add it to the pot and fry for 8 minutes, or until golden. 

Remove any large stalks from the mushrooms and finely chop the stalks. 

Then add the whole mushrooms and the chopped stalks to the pot, and fry for 8 minutes. Add an extra tablespoon of margarine here, if needed. 

Meanwhile, peel and finely grate the garlic and ginger. 

Crush the cardamom pods in a pestle and mortar, remove the outer husks and grind the seeds. 

Then add the garlic, ginger, cardamom seeds and all the remaining spices to the pot. Fry for 3 minutes. 

Dice the tomatoes and add them to the pot along with the tomato purée and sugar, and fry for 3 minutes. 

Halve the chillies lengthways and add them to the pot along with 150ml of hot water, the single soya cream, ½ teaspoon of salt and a generous pinch of pepper. 

Pop the tofu into the pan and simmer for 10 minutes, stirring occasionally. After 10 minutes add the spinach and allow it to wilt down (you can turn the pan off now as the heat will be enough to cook the spinach). Pick the coriander leaves off their stalks and sprinkle them over the top.

Serve with rice and whatever accompaniments you like.