Tofu Curry in Creamy Sauce with Homemade Roti

Step 1: Prepare the Tofu

Preheat your oven to 230°C (210°C fan) or gas mark 8. Drain the tofu on kitchen paper, then slice it in half horizontally, patting it dry to absorb excess moisture. Tear the tofu into bite-sized chunks and place them in a bowl. Toss the pieces with cornflour, 1 tablespoon of vegetable oil, and ½ teaspoon of salt. Spread the tofu on a baking sheet and bake for 25 minutes until golden and crispy.

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Step 2: Make the Roti Dough

In the same bowl, prepare the roti. Combine the flour with a pinch of salt and the oil, adding about 65ml of water gradually to form a soft, non-sticky dough. Knead the dough on a floured surface for about 3 minutes, then cover it and let it rest while you prepare the sauce.

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Step 3: Cook the Sauce

In a frying pan, heat the remaining 3 tablespoons of oil over medium heat. Add the tikka paste and sauté for about 1 minute until fragrant. Stir in the sliced onions and cook for 4-5 minutes, adding a splash of water if necessary to prevent sticking. Cover and continue to cook for another 8-10 minutes until the onions are fully softened, stirring occasionally.

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Step 4: Combine Ingredients

Add the tomato purée, passata, and a pinch of salt to the pan. Simmer for an additional 5 minutes before incorporating the creamed coconut. Reduce the heat to low, stirring occasionally and adding a splash of water if the sauce thickens too much.

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Step 5: Roll Out the Roti

Divide the roti dough into four equal portions. On a floured surface, roll each portion out to a thickness of 2-3mm using a floured rolling pin. Heat a dry frying pan until it’s very hot, then cook each roti for about 1 minute on each side until charred in spots. As you cook them, wrap the rotis in a tea towel to keep them soft.

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Step 6: Serve

Once the tofu is done baking, remove it from the oven and stir it into the sauce, ensuring it’s well coated. Sprinkle with chopped coriander and serve alongside the freshly made roti. Enjoy your delicious meal!

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