Spinach,Tofu & Coconut Curry
Ingredients
1 Large onion, peeled and quartered
2 cloves garlic, peeled
13g Fresh ginger, peeled and grated
2tbs Mild Curry Powder (go hotter if preferred)
1.5tsp Cumin
1tsp Coriander
0.5 tsp Cinnamon
1tsp Sea salt
2 tsp Coconut or date sugar
3 tbs Coconut oil
0.5 tbs Corn flour
30g Creamed Coconut-grated
1 can /400g Chopped tomatoes
1tbs Tomato puree
1 can/400ml Coconut milk
560g Tofu, cut into bite size pieces
200ml Cold water
200g Baby leaf spinach
Method
Put the onion, garlic cloves and grated ginger with 100ml of water into a blender and puree until smooth.
Next, pour the puree (of onions, garlic and ginger) into a frying pan and add 3 tbs of coconut oil. Cook over a medium heat stirring constantly, once the water has evaporated from the puree, saute but don’t brown, approx 10 mins.
Add the spices (curry powder, cumin, coriander, cinnamon) and corn flour, mix well and and fry the thick paste for a approx 5 mins stirring constantly. Remove from the heat and slowly add 100 ml of cold water, stirring to blend.
Add the tomato puree, coconut sugar, sea salt, chopped tomatoes and coconut milk. Still stirring put back on the the heat and bring up to a boil,then lower the heat and simmer for approx 5 minutes. The sauce will thicken slightly and bubble.
Drain the tofu and pat dry (with paper towel). Cut into bite size cubes.
Turn down the heat and add the grated creamed coconut, cubed tofu and finally the spinach. Add the spinach in large handfuls and as it wilts and reduces in volume, add more.
Check for seasoning and serve immediately.
Serve with basmati or cauliflower rice and your favourite indian accompaniments.