Spinach & Tofu Curry

This plant based take on a saag paneer is so quick and easy, not to mention delicious and nutritious! Serve with rice and chutney for a midweek curry in a hurry or as a side with other curries. You can switch the spinach for our rainbow chard, just remove the stems, finely chop them and cook them along with the onion paste.

Liz x

Ingredients (serves 4 – or 8 as a side)

• 2 blocks extra firm tofu (400g)
• 1/2 tsp ground turmeric
• 1 tsp salt (+ more if needed)
• 1 tsp black pepper
• 2 tbsp coconut oil (heaped)
• 1 onion
• 4 cloves of garlic
• 1 thumb ginger
• 2 tsp garam masala (or your favourite curry powder)
• 200g spinach
• the juice of 1/2 a lemon
• fresh chilli to taste

Method

1. Cut your tofu into cubes and season it with the salt, pepper & ground turmeric. Then fry it in 1 tbsp coconut oil until golden. Remove from the pan and keep to one side.
2. Blend the garlic, onion and ginger into a paste, then fry until browned in the other tbsp of coconut oil. Add an extra pinch of salt during frying. Then add the garam masala (or whichever curry spice blend you prefer) and stir to toast and wake up the spices.
3. Pour just-boiled water over the spinach in a colander to wilt it. Cool it with cold water then squeeze into a ball. Chop the wilted spinach and add it to the pan with a splash of water. Scrape the bottom of the pan to release all the flavourful spices and fried onion/garlic/ginger into the sauce.
4. Return the tofu to the pan and warm through with the lemon juice. Perhaps add another splash of water if the pan is drying out too much. Taste and adjust the seasoning if needed with more salt or pepper.
5. Serve with fresh chilli slices as a side to other curries or as a meal in it’s own right with just rice and chutney.