This wholesome spinach tomato and tofu curry is packed with plant protein thanks to the spinach and tofu.
Ingredients
- 500 g spinach leaves
- 40 g vegan butter
- 2 teaspoons cumin seeds
- 1 red chili deseeded and finely chopped
- 1 onion very finely chopped
- 2 plum tomatoes finely chopped
- 2 teaspoons finely grated garlic
- 1 tablespoon peeled and finely grated fresh root ginger
- 1 teaspoon chilli powder
- 1 teaspoon ground coriander
- 500 g pressed firm tofu cut into bite-sized pieces
- 2 tablespoons plant-based single cream
- 1 teaspoon lemon juice
- 2 tablespoons finely chopped fresh coriander leaves
- Salt and pepper
- 160 g brown rice cooked, to serve
Instructions
- Cook the spinach in a large saucepan of boiling water for 2–3 minutes, then drain well. Transfer to a blender or food processor and blend to a smooth purée, then set aside.
- Heat 25 g of the vegan butter in a large wok or frying pan, add the cumin seeds, red chilli and onion and stir-fry over a medium-low heat for 6–8 minutes until the onion has softened.
- Add the tomatoes, garlic, ginger, chilli powder and ground coriander and season well with salt and pepper. Stir through and cook for 2–3 minutes. Remove the tomato mixture from the pan and set aside.
- Wipe out the pan, then melt the remaining vegan butter, add the tofu and stir-fry over a medium-high heat for about 10 minutes until browned on all sides.
- Add the spinach purée, return the tomato mixture to the pan and stir-fry for 4–5 minutes until well mixed and heated through.
- Remove the pan from the heat and stir in the plant-based cream, lemon juice and chopped coriander.
- Spoon into warm bowls and serve with brown rice, cooked according to the pack instructions.