1. Heat half the oil in a wok or large frying pan and cook the onion for 2 minutes. Add the garlic, red chilli and curry powder and cook for another minute. Pour in the coconut milk and stock and bring to the boil. Once simmering, add the soy sauce and brown sugar.
2. In a separate frying pan, heat the remaining oil and fry the mushrooms until golden. Remove from the pan and keep to one side. Fry the drained tofu in the same pan until golden brown and then put the tofu, mushrooms and cherry tomatoes in the curry.
3. Simmer for a further 10-15 minutes. Add additional soy sauce if required then serve with basmati or coconut rice.
Spruce it Up
We’ve kept this curry incredibly simple. But it works as a great base for all different types of curry. If you want to make it a little more thai inspired then throw in a few sticks of lemongrass, a handful of chopped coriander at the end and a dash of nam pla fish sauce.
Or perhaps you want to take it more Indian? Omit the soy sauce, and when you throw in your curry powder also add in a tsp of turmeric, a tsp of garam masala and a pinch of ground coriander.