Tofu and mushroom makhani with lime pickle and basmati rice

Remove the tofu from the packet and discard the liquid. Pat dry.

Dice the onion.

Mince the ginger and garlic together.

Preheat the oven to 200 degrees Celsius.

Rinse the rice, then add one and a half times the amount of water and a pinch of salt.

Bring to a boil, then reduce the heat to low, cover and cook for 12 minutes, or until all the water is absorbed.

Allow to sit covered for another 5 minutes before serving.

In a medium pot on medium-high heat, add the diced onions, a pinch of salt and a pinch of sugar. Lower the heat a little and sweat the onions for 2 minutes, until just starting to brown.

Add the garlic and the ginger and cook for another 30 seconds, stirring regularly.

Add the makhani tomato paste and the tinned tomato. Rinse the tin with a bit of water and add it to the pot, then bring to a simmer.

Add the coconut cream, reduce the heat to very low.

Taste and add salt, if needed.

While the sauce is cooking, dice the tofu into 2 cm cubes.

Cut the mushrooms in pieces similar size to the tofu.

Toss mushrooms and tofu with turmeric, a pinch of salt and a splash of oil.

Roast in the oven for 15 minutes.

Once roasted add into the curry.

Cut the cucumber into half moons.

Thinly slice the red onion.

Dice the tomato.

Wash the coriander, thinly slice the stalk and add to the curry. Roughly chop the leaves.

Place the cucumber, red onion, tomato and coriander leaves in a bowl with a pinch of salt and a splash of vinegar.

Serve the rice topped with “butter” tofu, pickle and salad on the side.