For those in a hurry for a curry but no curry sauce in the cupboard. Recipe copyright(ish) of my mate Michelle, courtesy of the evening after I ended up in A&E with alcohol poisoning*, when I could finally face the concept of food.
No photo due to camera malfunction. (I’m working on it, okay? Jessops charge a fortune….)
*Yes, I’m a fuckwit. Drink sensibly, Kids.
Turmeric, ginger, cumin, fenugreek (you can vary the spices if you prefer)
Large cubes firm tofu (about a centimetre across or larger)
Leek and carrot, chopped widthways
Mange tout (vary the vegetables if you wish. Cauliflower is good)
Tin of Sainsburies’ Basics cream of tomato soup (vary the soup if you fancy something else – I’ve always thought butternut squash would be good)
Dry-heat a wok, and add the spices
Allow to heat until fragrant
Add vegetable oil, and the garlic
Add the tofu cubes, stirfry till golden
Add the veg, stir fry for a few minutes
Add salt if you think necessary (the tinned soup may already be quite salty)
Pour over the soup, and simmer on medium high for 15-20 minutes
Serve with naan bread or rice.