Aubergine and tofu curry

Method

1. Heat a drizzle of oil in a large non-stick frying pan. Add the aubergine chunks and fry, stirring occasionally, for 6-8 minutes until golden, then set aside on a plate.
2. Cut the tofu into 2cm cubes (see tip) and add another drizzle of oil to the frying pan. Add the tofu and cook for 6-8 minutes, turning occasionally, until golden and crisp. Transfer to a plate and set aside.
3. Add another drizzle of oil to the pan, add the shallots and cook for 4-5 minutes until starting to soften. Add the mustard seeds and curry powder, cook for 3 minutes until fragrant, then add the stock cube and boiling water. Stir to combine, then simmer uncovered for 10-15 minutes until thickened. Stir in the yogurt and mango chutney, then season to taste.
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5. Gently stir in the aubergine, tofu and half the coriander, then heat gently until warmed through. Sprinkle over the peanuts and the remaining coriander, then serve with basmati rice and roti, if you like.