Tofu curry
Serves 4
Easy
Prep:
Cook:
Make a quick and summery veggie curry with tofu and spinach for an easy midweek meal. Serve with lime wedges and wholemeal chapatis.
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- 1tbsp rapeseed oil
- tofucut into 2cm cubes
- 2 red onionsthinly sliced
- 1½ tsp ginger and garlic paste
- 1½ tsp ground turmeric
- 400ml light coconut milk
- 2 limes1 juiced, 1 cut into wedges to serve
- 160g baby spinach
- 10g coriandermost roughly chopped, reserve a few whole leaves to serve
- 4 wholemeal chapatisto serve
Nutrition: Per serving
- kcal318
- fat21g
- saturates8g
- carbs8glow
- sugars5g
- fibre4g
- protein22ghigh
- salt0.2g
Method
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.
