In a large saucepan heat the olive oil. Add the onion and butter chicken paste, fry off until the paste splits and the onion softens. Add the coconut cream and a tin of water. Bring to a boil then reduce to a simmer.
Add in the cauliflower and simmer until tender. Add the tofu and cook till warmed through. Add the almonds and taste, adjust seasoning if needed.
Garnish with coriander leaves and extra almonds. Serve with a side of steamed rice and pappadums. Serves 4.
Complement this dish with these products
This recipe calls for
Patak’s Mini Pappadums Plain 75g
Patak’s Mini Pappadums Plain are deliciously light…