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
-
Prep:15 mins
Cook:30 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 371
-
fat 16g
-
saturates 2g
-
carbs 34g
-
sugars 0g
-
fibre 8g
-
protein 19g
-
salt 0.2g
Ingredients
- 280g firm tofu , cut into small triangles
- 2 tbsp vegetable oil
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 2 cardamom pods , seeds bashed
- 10g ginger , peeled and roughly chopped
- 1 onion , finely chopped
- 2 garlic cloves , roughly chopped
- 400g spinach
- 10g coriander , roughly chopped, plus extra whole leaves to serve
- 2 x 250g pouches cooked brown & wild rice mix , to serve
Method
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.
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.
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.
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.
