Super-green tofu curry

Going meat-free? Enjoy this delicious tofu and spinach curry that you can prep in minutes. Serve with wild rice and a scattering of coriander

Ingredients

• 280 g firm tofu , cut into small triangles
• 2 tbsp vegetable oil
• 2 tsp coriander seeds
• 2 tsp cumin seeds
• 2 cardamom pods , seeds bashed
• 10 g ginger , peeled and roughly chopped
• 1 onion , finely chopped
• 2 garlic cloves , roughly chopped
• 400 g spinach
• 10 g coriander , roughly chopped, plus extra whole leaves to serve
• 2 x 250g pouches cooked brown & wild rice mix , to serve

Steps

1. Pat the tofu dry with kitchen paper, then heat 1 tbsp oil in a large, deep frying pan over a medium heat. Fry the tofu for 3-4 mins, or until golden on each side. Remove from the pan using a fish slice and set aside to drain on kitchen paper.
2. Pour the remaining oil into the pan, then scatter in the coriander seeds, cumin seeds and cardamom and cook for 2-3 mins until popping.
3. Add the ginger, onion and garlic and cook for 10-12 mins more until golden at the edges. Turn the heat to low and add the spinach, a handful at a time and stir to wilt. Remove from the heat. Tip the spinach mix, the coriander and 300ml water into a high-powered blender and blitz until completely smooth. Pour the mixture back into the pan and season with salt. Bring to a simmer.
4. Tip in the fried tofu and cook for 4-5 mins, or until the tofu has warmed through. Season, then spoon over the wild rice and scatter over the coriander leaves to serve.