Tofu & Vegetable Curry

Ingredients

• 400g firm tofu, pressed and cubed
• 1 aubergine, cubed
• 1 courgette, sliced
• 2 large handfuls of spinach
• 1 tin (400g) chopped tomatoes
• 200ml light coconut milk
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cm fresh ginger, grated
• 2 tsp curry powder
• 1 tsp turmeric
• 2 tbsp olive oil
• Fresh coriander and rice to serve

Method

1. 1

   Heat 1 tbsp oil in a pan. Fry tofu until golden on all sides. Remove.

2. 2

   Heat remaining oil. Fry onion, garlic, and ginger for 5 minutes.

3. 3

   Add spices and cook 1 minute.

4. 4

   Add aubergine and courgette. Cook 5 minutes.

5. 5

   Add tomatoes and coconut milk. Simmer 10 minutes.

6. 6

   Add tofu and spinach. Cook 3 minutes until spinach wilts.

7. 7

   Serve with rice and fresh coriander.