Step 1

Heat the oil in a large non stick skillet over medium low heat and then fry the onions until they have softened.

Step 2

Add the garlic and ginger, then saute for a minute before adding the garam masala, cumin, turmeric, coriander powder, sweet paprika and cayenne. Stir to coat the onions and let the spices cook for a minute or two.

Step 3

Add the tomato puree and salt and mix everything together well. Allow the sauce to cook for 10-15 minutes or until the tomato sauce reduces and thickens into a bit of a paste.

Step 4

Stir in the coconut milk and add the tofu.

Step 5

Bring the pan to a boil, then reduce it to low and allow the curry to simmer for another 10 minutes or so for the flavours to blend.

Step 6

Serve over basmati rice.