8 oz block of firm tofu cut into 1 cm cubes
2 tablespoons cider vinegar
1 level tablespoon Dijon mustard
½ teaspoon salt
1 large onion very thinly sliced
About 2 cm of root ginger peeled and finely chopped
4 cloves garlic chopped
½ tablespoon ground coriander
½ tablespoon ground cumin
1 teaspoon turmeric
2 cloves
A pinch of cinnamon
4 ripe tomatoes skinned and chopped
1/3 of a block creamed coconut grated
1 tablespoon tomato puree

Serve garnished with fresh chopped coriander, basmati rice (try adding a couple of bay leaves and some cardamom seeds to the rice whilst it is cooking) and lots of fresh green salad.