Make a quick and summery veggie curry with tofu and spinach for an easy midweek meal. Serve with lime wedges and wholemeal chapatis.
INGREDIENT :
1tbsp rapeseed oil
tofu, cut into 2cm cubes
2 red onions, thinly sliced
1½ tsp ginger and garlic paste
1½ tsp ground turmeric
400ml light coconut milk
2 limes, 1 juiced, 1 cut into wedges to serve
160g baby spinach
10g coriander, most roughly chopped, reserve a few whole leaves to serve
4 wholemeal chapatis, to serve
RECIPE DIRECTION :
Heat 1/2 tbsp of the oil in a large, wide, non-stick frying pan over a medium-high heat. Fry the tofu with a pinch of salt for 5 mins, turning every couple of minutes until golden brown. Remove to a plate using a slotted spoon.
Add the remaining oil to the pan, then fry half the onions for 5 mins, stirring often until golden brown. Add the ginger and garlic paste, stir-frying for a minute, then add the turmeric and cook for another 30 seconds to release the flavour.
Stir in the coconut milk, then return the tofu to the pan along with the lime juice and 100ml water, and simmer for 5 mins. Stir in the spinach and the coriander, and cook for 1 min until wilted, then season.
Serve the curry in bowls topped with the coriander leaves and the remaining onion, the lime wedges for squeezing over, and the chapatis on the side.
