Meera Sodha's Vegan Recipe for Tofu Matar, or Pea, Cashew, and Tofu Curry | The new vegan

Matar paneer, the classic curry on which this vegan version is based, is one of India's favorites. This is what my aunts cook every time I visit. This is what is served by the pool to the guests at Gujarati weddings. And it's on every menu in every (OK, most) Indian restaurant in the UK for a reason: everyone loves it. So I was a bit worried about replacing the expensive paneer with tofu lest I lose some richness, but I'm here to tell you it works wonders, in part because the cashews mixed in with the sauce bring a creamy smoothness to which paneer would gladly tip his hat.

Tofu Matar (pea curry, cashew nuts and tofu)

You will need an immersion blender or a mixer to mix the cashew nuts into a sufficiently smooth paste.

Preparation 10 minCooking 35 minFor 4 people

40g cashew nutsRapeseed oil150g ripe cherry tomatoes100g mange-tout1 large onion, peeled and finely chopped3 large cloves of garlic, peeled and crushed2cm x 2cm fresh ginger, peeled and grated1 block of 450g extra-firm tofu, cut into 1½cm cubes1 400g can chopped tomatoes - I like Mutti's polpa1½ tsp fine sea salt1 tsp ground cumin1½ tsp coffee ground coriander1 tsp ground Kashmiri chili pepper½ tsp ground turmeric150g frozen peasRoasted peas and vegan yoghurt, to serve

Put the cashews in a small heat-resistant bowl and pour 100 ml of just boiled water over it. Leave to soak for five minutes, then put in a blender and grind to a paste.

Place a plate next to the stove (on which to put the cooked tomatoes and mange-tout more later), and put a teaspoon of oil in a large skillet over medium-high heat. When the oil is very hot, add the snow peas, let them crackle violently for one minute, then stir, let bubble on the other side for another minute and invert onto the plate. Return the pan to the heat, top with another teaspoon of oil and, once hot, add the cherry tomatoes and let bubble for a few minutes. Once they blacken in spots, pour them over the mangetouts.

Add two more tablespoons of oil to the same pan and lower the heat to medium. When the oil is hot, add the onion and cook, stirring, for about eight minutes, until beginning to soften. Add the garlic and ginger, cook and stir for a few minutes, then add the tofu, tinned tomatoes, salt and 200ml water (or about a half-filled empty tomato tin). Stir to combine, then boil for 10 minutes; if the mixture starts to spit, lower the heat a little.

Add the cumin, coriander, chilli and turmeric, and cook, stirring, for two minutes. Add the cashew paste and 100ml water (or a quarter can), mix again, then return the blistered snow peas and tomatoes to the pan. Stir in the frozen peas and simmer for another five minutes.

Transfer to a large bowl and serve with a pile of soft charred rotis and a nice vegan yogurt on the side.