I’ve previously written about making this tofu curry and I’ve had to blog about it again due to how nice it was.

After a long and at times challenging week with work this was the perfect dish to come home on a Friday and shut off with, it’s stages are so simple and the whole process can be made under 20 / 25 minutes including the prep.

This dish is full of flavour. As the dish cooks down it becomes very much like a katsu curry but I’d say has more flavour. The little twist on the dish was adding in the beansprouts. The dish is based on a Malay korma. Different to the Indian version due to the flavour the star anise gives it. The recipe was taken from Atul Kochhar’s Curry everyday book which is a brilliant book.

Ingredients- 2 tbsp of sunflower oil, 6 shallots ( I had 4 but also used a small onion) diced, 4 garlic cloves finely chopped, 2 red chillies finely chopped, 1 tsp of turmeric, 2 star anise, 1 heaped tsp of galangal, seeds from for cardamom pods, 2 tbsp of curry powder, 400ml of coconut milk, 400ml of vegetable stock, 1 tsp of fish sauce, 1 box of tofu cut into bite size cubes, beansprouts, salt and diced coriander.

Method – heat your wok, add your oil swirling it around coating the wok. Add the shallots and garlic with a pinch of salt frying until the shallots are translucent.

Add the red chillies, turmeric, star anise, galangal & cardamom seeds then cook until the garlic is cooked which should be a minute or so.

Add the curry powder giving it a good stir for 30 seconds or so.

Add the coconut milk, fish sauce and vegetable stock, reduce the heat slightly and simmer for 5 minutes bringing the flavours together.

As the sauce comes together gentle add in your cubed tofu.

Followed by the beansprouts.

Allow this to simmer for a couple of minutes, add a little sprinkle of salt plus the chopped coriander and serve.

As it was a beautiful evening I sat outside with mine and a large glass of London Gin which my parents bought me for my birthday in May. Thank you for reading my ramblings.