Chop the onion into small pieces, crush the garlic using a garlic press and grate the carrot. Cut the apricots into small pieces (e.g. into 6). Set these ingredients aside.
Dry the tofu using kitchen roll then cut into thin strips (about the width of your finger but half the length).
On a high heat, heat the oil in a large frying pan. Add the garlic and onion and cook for a few minutes until they begin to soften.
Add tofu to the pan and turn after a few minutes as it browns on one side. Keep turning until all sides are browned and no longer white.
Add spices and tomato puree and cook for a minute or two, stirring continuously to avoid burning.
Add the carrots, soy beans, dried apricots and tinned tomatoes, reduce to a medium heat and cook for approximately 20 minutes.
Meanwhile, cook the rice as per the manufacturer's instructions.
Serve the rice on a plate with the curry on top.
Notes
This curry is super versatile, and you can adapt it in several ways; switch out the tofu for fish of your choice, prawns, chicken or beef, or replace the tofu with extra soy beans. You can really add any vegetable you have in the fridge, or use frozen vegetables too. It can be used as baby's first curry as it is super mild. For extra flavour, just add extra spices.
Allergens
Soy, Mustard.
Storage
Pop into an airtight container, refrigerate and use within 3 days, or pop into the freezer and use within 3 months.
