This immunity-boosting vegan curry was inspired by one of the world’s most popular Indian dishes, butter chicken. The fellas at BOSH! just replaced the chicken for wonderful puff tofu and made the recipe extra speedy! Ordering curry from the local curry house is always a bit of a gamble. Sometimes it’s great but sometimes it’s just ‘meh’. Next time you’re in the mood for a rich, creamy curry that’s full of flavour and completely reliable, give this recipe a whirl. Goes great with chapatis or a quick side salad.

INGREDIENTS – Serves 4

2 tbsp dairy-free butter

1 onion 

2 tsp garam masala

2 tsp ground coriander

2 tsp ground cumin 

2 tsp ground turmeric 

1 garlic clove

thumb-sized piece fresh ginger 

1 tbsp tomato purée 

400ml passata

200ml coconut or oat cream  

salt and black pepper

For the tofu puffs 

2 x 225g blocks firm (or pressed) tofu 

4 tbsp cornflour 

large pinch of salt

vegetable oil, for frying  

To serve

2 x 250g pouches basmati rice 

2 limes 

1 fresh green chilli 

handful of fresh coriander leaves

naans (optional)

METHOD

What you’ll need – 2 large frying pans or casserole dishes • Microplane or fine grater • Kitchen paper • Sandwich bag or Tupperware container • Line a plate with kitchen paper

Start with the curry • Add 1 tablespoon of the dairy-free butter to a frying pan or casserole and set over a medium-high heat • Peel and roughly chop the onion and add it to the pan with pinch of salt • Fry for 3–4 minutes, stirring occasionally • Add the spices and cook for 1 minute • Peel the garlic • Grate the garlic and ginger directly into the pan • Add the tomato purée and fry for 2 minutes • Pour the passata into the pan, bring to the boil, then reduce to a simmer • Leave to bubble while you make the puffs

Prepare the tofu puffs • Pour a 1cm depth of oil into the second frying pan and set it over a high heat • Pat the tofu dry with kitchen paper and tear it into bite-sized chunks • Put the cornflour and salt into a sandwich bag or Tupperware container • Add the tofu chunks and shake until the chunks are well dusted • Carefully lower the dusted tofu pieces into the hot oil and cook until golden, crispy and puffed up, increasing the heat if necessary • Remove to drain on the plate lined with kitchen paper 

Prepare the accompaniments • Heat the rice pouches in the microwave according to the packet instructions • Slice the limes into wedges • Finely slice the green chilli

Return to the curry • Add the vegan cream and the remaining tablespoon of dairy-free butter to the pan • Season with salt and pepper • Tip the puffed tofu into the curry sauce and stir until coated

Serve • Divide the curry between bowls • Scatter with coriander leaves and green chilli • Serve with the rice, lime wedges and naans, if you like

Speedy BOSH! by Henry Firth & Ian Theasby (HQ, HarperCollins)