Loaded katsu curry fries

Ingredients

• 280g tofu, cubed
• 3 tbsp cornflour
• 2 tsp rapeseed oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 garlic cloves, finely chopped
• 2cm ginger, finely grated
• 2 tsp turmeric
• 1 tsp garam masala
• 2 tbsp Co-op medium curry powder
• 250ml vegetable stock, made with ½ reduced salt stock cube
• 160ml Co-op light coconut milk
• 400g Co-op crinkle cut oven chips
• ½ small red onion, sliced
• 2 tbsp coriander leaves

Method

1. Toss the tofu in the cornflour to coat, then season with pepper and set aside
2. Heat half the oil in a saucepan and fry the onion over a low heat for one minute
3. Add the carrot and fry for a further 5 minutes, stirring occasionally
4. Add the garlic and ginger and cook for 2 mins, then add the spices and cook for 2-3 mins more, until fragrant
5. Pour in the veg stock and coconut milk, bring to the boil, then simmer for 15-20 mins
6. Meanwhile, cook the chips according to the pack instructions
7. Once the carrots in the saucepan are softened, blitz with a stick blender, until you have a smooth sauce
8. Return to the pan and keep warm
9. Heat the remaining oil in a nonstick frying pan and fry the tofu on a medium-high heat until golden and crispy
10. Transfer your chips to a serving plate and top with the fried tofu and curry sauce
11. Sprinkle over the red onion and coriander to serve