Method

Start by making the spice mix, open the cardamom pods and remove the seeds, discarding the husks. Add the cardamom seeds along with all the other dry spice ingredients to a spice grinder or pestle and mortar, and grind into a fine powder.

Add onions, garlic, ginger, chillies and juice from 1 lemon into a blender and blend into a paste. You may need to add a little water so it blends easier just be careful not to make it too thin.

Heat a saucepan over a medium-high heat, once hot add some vegetable oil, and the dry spices. Cook until fragrant, moving around the pan to prevent the spice from burning.

Add the blended onion mixture to the sauce pan and cook for 5 - 10 minutes stirring to prevent it from sticking to the bottom of the pan. Stir in the ground mix and cook for another minute before adding the chopped tomatoes and coconut milk. Stir the sauce to combine and simmer for 35 minutes. Add the coriander and fenugreek leaves if using in the last couple of minutes of cooking. Optionally, you can add a couple more fresh chillies if you like your curries hot, add a little more lemon juice.

In the meantime pre-heat the oven to 180°C (356F), open the tofu and pat it dry with some kitchen towel, cut it into cubes. Place the cubes in a mixing bowl with the garam masala and turmeric. Toss to make sure the tofu is evenly coated and then place on a baking tray and bake for 25 minutes. Once done, add the tofu to the curry sauce. The tofu should be in the sauce for the last 10 minutes or so of cooking the sauce.

Serve with rice or naan bread!