Not Butter Chicken

Ingredients

10 oz. (250 g) firm tofu, frozen and thawed

2 medium carrots, sliced thinly

½ large onion, diced

1 clove garlic chopped or crushed

1 T oil

1½ T fresh ginger, pureed with oil

½ t cumin powder

½ t turmeric

½ t coriander powder

½ t garam masala

Pinch chilli powder (optional)

½ t salt or to taste

14 oz. (400 g) can tomatoes, blended

½ c coconut cream

Directions:

Roast sliced carrots in a little oil for 20 minutes at 300oF (150o C).

In a large pot, sauté onions, ginger and garlic in oil, until clear. Then add the spices and mix well.

Add tomatoes and cook for around 5 minutes or until simmering.

Cut tofu into ½ inch slices. Gently mix in remaining ingredients and bring to a gentle simmer.

Serve with brown rice. Serves 4-6.

From: The Revive Café Cookbook series by Jeremy Dixon