To a pot add the oil and choppedonion. Gently fry the onion for 3 minutes, then add grated garlic and grated ginger and fry gently for another minute.
Turn the heat to low, then add currypowder, cumin,chili flakes,coriander, turmeric powder,pepper.Toast the spices while stirring on low heat for a short minute.
Add vegetablebroth, diced tofu, crushedtomatoes, salt, coconut milk, your vegetable of choice (we use cauliflower florets here) stir and cook for about 20 minutes, or till the vegetables are cooked.
Towards the end, add garam masala and stir. Taste, adjust for salt and turn the heat off. Let the tofu curry cool down for 5 minutes before serving.
Serve on basmati rice or whole grain rice with a generous squeeze of lemon juice, freshly chopped cilantro (or flat-leaf parsley) and optionally a dollop of unsweetened plant based yogurt on top.
Nutritional values are for the curry with a portion of basmati rice. To reduce calories you could use low-fat coconut milk, less oil, or simply eat less rice.To make a thicker curry you can either reduce the broth or let simmer for a little longer.