Tofu curry
Make a quick and summery veggie curry with tofu and spinach for an easy midweek meal. Serve with lime wedges and wholemeal chapatis.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1tbsp rapeseed oil
- tofu, cut into 2cm cubes
- 2red onions, thinly sliced
- 5 ½ginger and garlic paste
- 5 ½ground turmeric
- 400ml light coconut milk
- 2limes, 1 juiced, 1 cut into wedges to serve
- 160g baby spinach
- 10g coriander, most roughly chopped, reserve a few whole leaves to serve
- 4wholemeal chapatis, to serve
Instructions
Step 1
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.Step 2
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.Step 3
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.Step 4
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.