Tofu curry

Ingredients

• 1tbsp rapeseed oil
• tofu, cut into 2cm cubes
• 2 red onions, thinly sliced
• 1½ ginger and garlic paste
• 1½ ground turmeric
• 400ml light coconut milk
• 2 limes, 1 juiced, 1 cut into wedges to serve
• 160g baby spinach
• 10g coriander, most roughly chopped, reserve a few whole leaves to serve
• 4 wholemeal chapatis, to serve

Instruction

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.