Summary

Ingredients

• 200 g tofu (curry mano tofu)

For the potatoes:

• 600 g potato (s)
• 3 tablespoon oil
• 2 teaspoon curry paste, green
• 2 teaspoons cumin powder
• 1 teaspoon lemon juice
• 0.5 teaspoon ½ salt
• 0.25 teaspoon ¼ turmeric powder
• 0.5 ½ bunch coriander greens

For the sauce: (Masala)

• 1 can tomatoes, chunky
• 1 onion (s)
• 2 tablespoon cashew butter
• 2 teaspoons coriander powder
• 1 teaspoon ginger powder
• 1 teaspoon garlic powder
• 1 teaspoon turmeric powder
• 0.5 teaspoon ½ cardamom powder
• 0.5 teaspoon ½ cinnamon powder
• 0.5 teaspoon ½ clove powder
• 0.5 teaspoon ½ cayenne pepper
• 0.5 ½ bunch coriander greens
• Salt to taste

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Instructions

1. Dice the potatoes and mix with the rest of the ingredients. Bake in the oven at 200 degrees top / bottom heat for about 35 - 40 minutes on the middle rack.
2. For the sauce, drain the chopped tomatoes in a sieve and puree them in a blender with the remaining sauce ingredients and a dash of water.
3. Dice the tofu and fry all over in a pan in oil. Remove and drain on kitchen paper.
4. Pour the sauce into the pan and bring to the boil for 5 minutes while stirring. Add the tofu cubes to the sauce and warm up for another 3 minutes.
5. Serve the potatoes and masala in separate bowls and sprinkle with chopped coriander.