This is a fast go-to when we want something tasty midweek, as it can be made largely with cupboard ingredients with whatever veg happen to be knocking around in the fridge on the side (we always keep a few blocks of extra firm tofu in the fridge).
Ingredients: 1 tin coconut milk, 150ml water, 2 tbsp cashews, knob of ginger, 4 garlic cloves, 2 tbsp tomato puree, 1 tsp onion powder, 1 tbsp curry powder, 2 tsp fenugreek leaves (optional), 1 tsp salt, 1 tsp maple syrup, 1 block extra-firm tofu, 1 tbsp olive oil
Method: Mix all ingredients except tofu in a blender till smooth, then warm through in a lidded pan. Meanwhile, fry tofu cubes in olive oil, tossing until browned. Add tofu to sauce, replace lid, and simmer for a few more minutes, stirring occasionally.
Notes: I like to serve this with plain brown basmati rice, and a vegetable - boiled green beans, or maybe a big spoonful of homemade pickled red cabbage.