Ingredients
- 400 g tofu (cubed)
- 2 tbsp Rapeseed oil
- 1 piece red onion (finely chopped)
- 2 tbsp Ginger and garlic paste
- 1 tsp Ground turmeric
- 400 ml Light coconut milk
- 2 piece Lime (cut into wedges)
- 200 g Baby spinach
- 0.25 bunch Fresh coriander (roughly chopped)
- 4 piece Wholemeal chapatis (to serve)
Instructions
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Heat the rapeseed oil in a large pan over a medium heat. Fry the onion for 5 mins until softened.
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Stir in the ginger and garlic paste and turmeric, and cook for 1 min. Tip in the coconut milk and tofu. Season well.
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Simmer for 10 mins until the sauce has thickened and the tofu is warmed through. Stir through the spinach and cook until it has just wilted.
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Serve with lime wedges and warm chapatis. Garnish with fresh coriander.
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