Vegan “Butter” Curry – Valentines Dinner

Valentines day is this week and we think this would make for a very special meal for the one(s) you love. Deliciously spiced, creamy and satisfying all the things a curry should be. We have roasted some butternut squash and tofu for extra texture and it tastes fantastic.

Butternut squash are a great winter vegetable thats so versatile and perfect in a silky sauce.

Sugar and spice and all things nice for your special person this Valentines- we’ve got you covered.

Lou x

Ingredients:

• 200g extra firm tofu, patted dry, and cubed
• 1 tablespoon cornflour
• 2 tablespoons olive oil
• 1 small butternut squash, peeled and cubed

For the sauce:

• 2 tablespoons butter (dairy or non dairy)
• 1 large onion, diced small
• 1 tablespoon grated fresh ginger 
• 2 cloves garlic, grated
• 1 heaped teaspoon garam masala
• 1 heaped tablespoon curry powder
• 1/2 teaspoon chilli flakes
• 1 teaspoon salt
• 2 tablespoons tomato paste
• 1  tin full fat coconut milk

To serve:

• Boiled rice
• Fresh coriander
• Steamed green beans
• Naan bread

Method:

Step 1: Preheat the oven 180ºC. Dry the tofu thoroughly with kitchen paper. Toss the butternut squash in oil, salt and pepper and place on a baking tray. Toss the cubed tofu in 1 tablespoon of cornflour and a small pinch of salt place on a second baking tray. Roast both in the over for 30 minutes. The butternut squash may need a bit longer, it is ready when it pierces easily with a knife.

Step 2: Start the sauce: Warm a wide pan on a medium heat, add the butter and onions and cook to soften for about 5 minutes. Add the grated garlic, ginger and cook for a further 2 minutes. Then add the rest of the ingredients and stir to combine. Simmer for 5 to 10 minutes. Taste and adjust the seasoning if needed.

Step 3: When the tofu and squash are roasted stir them into the sauce. Cook on low for a further few minutes then serve up.

Serve with boiled rice, green beans, fresh coriander and naan bread.