Tofu and vegetable curry with Date & Tamarind Chutney

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Nothing overly exciting, but a tasty and warming riposte to a cold Sunday afternoon nonetheless….

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Tofu & Vegetable Curry
Firm tofu, cubed
Two large mushrooms, sliced into chunks
One medium courgette, sliced into chunks
Half a white onion, chopped small
Two cloves garlic, minced
Coriander, ginger and chilli powder
Two large spoonfuls Date & Tamarind chutney
Tin chopped tomatoes
Hot vegetable stock

Heat a wok on a hob, then add the spices. Stir and then leave until fragrant.
Add vegetable oil, heat and add the garlic and onion, cook until golden, stirring occasionally.
Add the tofu, stirfry for five minutes
Add the rest of the veg, salt well and stir, leave to cook for a minute or so.
Mix the hot stock, the tomatoes and the chutney, add to the wok.
Heat till it bubbles, then reduce the heat and simmer for 45 minutes.
Serve

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