Braised Tofu, Flamingo Peas, Kale & Walnut Curry

Method

1. Cut the tofu into 3cm cubes and shallow fry in hot oil for five mins (turning regularly until all sides are golden brown). Set the tofu aside on a plate, leave the oil in the pan.
2. Finely slice the onion and garlic, season and fry in the oil for 15 mins until translucent and browning.
3. As the onion cooks, blend the yoghurt, lime juice, walnuts and a little salt until completely smooth.
4. Heat a tablespoon of oil in a small pan add the cumin and mustard seeds, and fry until the mustard seeds start to pop. Take off the heat and put to one side.
5. Return the tofu to the onion pan stir in the curry paste and turmeric, and fry for 30 seconds.
6. Pour in the yoghurt mixture, 250ml water and the sugar if using, cook for 5 mins at a medium heat. The sauce will start to thicken and coat the tofu.
7. Add the peas and steamed kale - continue to heat for 5 mins or so.
8. Pour the mustard and cumin oil all over the top and serve.
9. We rubbed more of the Madras paste on some pink fir apple potatoes, roasted them and served as a side, but this dish would equally go well with a flat bread or a cooked grain like rice, emmer or pearled barley - or just eat it on it's own.