I think I often say that a new dish is my new favourite, so here’s my latest favourite! It’s easy and quick, and it’s so deliciously creamy and fragrant and satisfying and I will not judge you if you lick the plate (I did). We like to serve it with brown rice (cooked here with turmeric), and it takes about the same time to make as for the rice to cook – wohoo! Serves 3-4.

Ingredients: 2 tbsp olive oil; 1 onion; 2 garlic cloves; small chunk of root ginger; 3 cloves; 2 tsp paprika; 1 tsp ground coriander; 1 tsp garam masala; 1 tsp ground cardamom; 1/2 tsp chilli flakes (optional); 400g tin of tomatoes; handful of cashews (1/2 cup); 2 carrots; 250ml water; 300g firm tofu; 1 tsp fenugreek leaves; salt to taste; optional – sesame and poppy seeds.

Wrap the block of tofu in a clean tea towel and press it under a weight (e.g. a heavy cookbook) to remove excess moisture. Meanwhile, make the sauce as follows.

Add the olive oil to a large pan and cook the diced onion on a medium heat for a few mins until translucent. Add the finely chopped garlic and ginger and cook for a further 2 mins. Add all the spices and cook for 1 min to release their fragrance, then add the tomatoes, cashews, chopped carrot, and the water. Stir and let it bubble for 15 mins, stirring frequently, then blend to a smooth sauce in a blender/food processor.

Chop the tofu into bitesize pieces and add to the sauce. Finally add the fenugreek and season with salt to taste. Serve with rice, and scatter with sesame seeds/poppy seeds if you like. Enjoy!