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With lots of us using lockdown as an opportunity to get fit, keep active or simply nurture some healthy habits I thought this protein rich butter tofu curry would go down a storm.

This curry is mild, creamy, and slightly sweet like a Korma. Packed full of amazing Indian spices but minus the heat — perfect for those of us who are not accustomed to ordering anything spicier than a Balti or a Tikka at our local curry house.

This recipe is vegan but you could easily substitute the following ingredients to suit you:

• Tofu/Chicken/Quorn Pieces
• Coconut Yoghurt/Greek Yoghurt

Recipe serves 6-7 people

Ingredients:

1 cup of cashews soaked in boiling water

2 packs of extra firm tofu (I used Tofoo Co.)

4-6 tbsp coconut yoghurt (enough to thickly coat your tofu)

1tbsp korma pasta (I used Pataks)

1tbsp cooking oil (I used rapeseed)

1 large onion sliced finely

6 cloves garlic

1tbsp palm sugar (or sweetener of your choice)

2 whole cardamom pods

2 whole cloves

1tsp cumin seeds

1tsp turmeric

1tsp ground coriander

1tbsp garam masala

1 large broccoli

1 large mug of brown rice (or any other whole grain that takes your fancy!)

Garnish with fresh coriander (optional)

1. Drain your tofu and then place in a bowl with the curry paste and yoghurt and gently mix. Leave the tofu to marinate in those spices for as long as possible (overnight is best).
2. Slowly fry your onions, garlic and whole spices in a large pan until they start to turn translucent. Now add your palm sugar and a pinch of salt and continue to cook until a deep golden brown. Add your powder spices.
3. Blend your cashews (along with the water) and add this to the pan. You may need to loosen the sauce with some extra yogurt (or coconut milk).
4. Now get your rice on the boil. For brown rice I use 1 cup of rice to 3 cups of water. Once boiling, turn the hob right down and cover to cook for approx. 10 minutes.
5. Add the broccoli to your curry and cover the pan to let it steam for around 5 minutes. Then serve that bad boy up!