I absolutely love this curry made by wife, it’s super easy to make. Quick and simple. That’s a win for sure. You can pair it with some brown rice or, as we did, with some vegan naan breads (Thanks to ASDA).

This makes enough for 4.

Ingredients

• Block of firm tofu
• Can of coconut milk
• Can of chopped tomatoes
• 500g frozen spinach
• Tomato Paste 3 tablespoons
• Soy sauce 2 1/2 tablespoons
• Olive oil 2 teaspoons
• Garlic powder 2 teaspoons
• Garam Masala 2 teaspoons
• Cumin 2 teaspoons
• Ground Coriander 2 teaspoons
• Cinnamon 1 teaspoon
• Chilli powder 1 teaspoon
• Spicy Paprika 1 teaspoon
• Salt and Pepper to taste

Method

Chuck the olive oil in the pan on a medium heat, add the spices and fry them for a couple of minutes.

Then add the coconut milk, chopped tomatoes, tomato paste and soy sauce. Bring to a simmer for 10 minutes and then add the spinach. Cook for further 20 minutes.

In the mean time in a frying pan add a splash of oil and fry the tofu. I like it nice and crispy myself.

Once cooked combine the tofu and the sauce. Serve with rice or a vegan naan.

Enjoy!