Peel the potatoes and cut them into 1.5 cm cubes.

Cut 100 g of firm tofu into small cubes for the crispy topping.

Toss the tofu cubes with 15 g coconut oil, smoked paprika, and a pinch of salt.

Bake the seasoned tofu at 220°C / 425°F for 20 minutes.

Stir the tofu every 5 minutes until crisp and browned.

Heat the saucepan over medium heat and add curry paste with prik pao.

Add the peanut butter and stir for 1 minute to lightly toast it.

Pour in the coconut milk and whisk until the sauce is smooth.

Add cinnamon sticks, star anise, chili peppers, lemongrass, and kaffir lime leaves.

Simmer the aromatics in the sauce for 5 minutes.

Pour in the vegetable broth and bring the curry back to a gentle simmer.

Add the cubed potatoes and cover the saucepan.

Cook the potatoes for 10 to 12 minutes until nearly tender.

Add the cooked chickpeas and remaining 200 g firm tofu.

Simmer for 8 to 10 minutes until the sauce coats the ingredients.

Remove the cinnamon, star anise, chili peppers, lemongrass, and kaffir lime leaves.

Combine wheat flour, chickpea flour, and salt in the mixing bowl.

Add 20 g coconut oil and gradually pour in the water.

Knead the dough for 5 minutes until smooth and supple.

Cover the dough and rest it for 15 minutes.

Divide the dough into 4 equal balls and roll each ball thinly.

Cook each roti in a hot dry frying pan for about 2 minutes per side.

Brush the warm rotis with the remaining coconut oil.

Serve the curry with crispy tofu on top and the warm rotis alongside.