Tofu, Mushroom and Pea Curry

Ingredients

2 Mishra’s Curry Cubes

300g firm tofu, roughly scrambled by hand

1 tbsp oil

I large onion, finely chopped

2 cloves garlic, minced

2cm root ginger, minced

2 ripe tomatoes, finely chopped

8 button mushrooms, quartered

½ cup peas, fresh or frozen

1 cup of water

Juice of half a lemon, optional

Chopped coriander leaves for garnish, optional

Step one

Heat the oil in a large heavy-based pan and fry the onion, garlic and ginger for about 10 minutes or until the onion has softened and browned. Add the Curry Cubes and stir to mix.

Step two

Add the tomatoes, mushrooms and peas, mix well, then pour in the water. Bring to the boil, then reduce to a simmer and cook for 15 minutes until the mushrooms are soft and the sauce has thickened a little. Carefully fold in the scrambled tofu and mix to coat it in the curry sauce, then simmer for about 1-2 minutes more.

Step three

Pour in the lemon juice, season with salt and pepper to taste and garnish with fresh coriander, if liked. This curry goes well with dal, rice and/or Indian breads.