I am often asked about vegetarian recipes that are quick and easy. This is one I came up with during National Vegetarian Week as a lightly spiced and simple way of making a balanced, Indian light supper. You can tweak the recipe by changing the tofu for Quorn if you prefer. It is based around a Keralan style of cuisine, light and with coconut milk.
You can add some extra heat to the recipe by adding 1 green chilli, sliced lengthways, to the sauce. The best stage to add this is during step 3.
Tried this last night. My second attempt at cooking tofu! I added tons of fresh chillis to add a bit of heat and served with wild rice. It was amazing! - 08 May 2014
I used coconut oil instead of sunflower oil, added some beansprouts and chopped spinach in place of the cherry tomatoes, and used reduced fat coconut milk as I find regular coconut milk to be a bit heavy. It was nice and light, lovely with some basmati rice and flat bread - 15 Feb 2012