Drain the tofu and tear it into small bite-size pieces. Place a deep frying pan or wok on a medium heat, add 1 tbsp oil and the tofu. Fry, turning occasionally, for 4-5 mins till golden brown. Scoop out of the pan and set aside on a plate.

While the tofu fries, peel and finely chop the onion. Halve the pepper and scoop out the seeds and white pith. Roughly chop the pepper. Once you've scooped the tofu out of the pan, add another 1 tbsp oil with the Goan curry paste, onion and red pepper. Season with a pinch of salt. Fry, stirring often, for 5 mins till the veg are lightly browned and glossy.

While the onion fry, chop the stalk off the broccoli (see our tip on how to use it up), then chop the broccoli florets into small chunks. Roughly chop the coriander leaves and stalks.

Add the broccoli and half the coriander to the pan. Tip the tofu back into the pan. Pour the coconut milk into the pan. Fill the tin with water (around 200ml) and add that to the pan. Pop on a lid, turn up the heat and bring to the boil. As soon as the pan is boiling, turn the heat down a little and simmer for 5-6 mins to mingle the flavours.

While the curry simmers, heat your grill to high. Pop the naan breads on a baking tray and sprinkle with 2-3 tsp cold water. Slide under the grill for 1-2 mins, turning halfway, till warm and fluffy.

Taste the curry and add a pinch more salt if you think it needs it. Ladle the curry into warm bowls and serve with the naan breads on the side.