Spinach Tofu Curry

Makes: 4 servings, about 1 1/2 cups each

Active Time: 40 minutes

Total Time: 40 minutes

Ingredients

• 2 tablespoons South Indian curry powder / Garam Masala
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 200 gms package extra-firm or firm water-packed tofu
• 4 teaspoons refined oil
• 250 gms of spinach finely chopped
• 2 medium onion, finely chopped
• 2 teaspoons grated fresh ginger
• 100 gms coconut milk
• 1 teaspoon light sugar
• 50 gms of chopped coriander
• 1 tablespoon lime juice

Preparation

Combine masala powder, salt and pepper in a small bowl. Blot tofu dry with a paper towel and cut into 1-inch cubes; toss the tofu in a medium bowl with 1 teaspoon of the spice mixture.

Heat 2 teaspoons oil in a kadai over medium-high heat. Add the tofu and cook, stirring every 2 minutes, until browned, 6 to 8 minutes total. Transfer to a plate.

Heat the remaining 2 teaspoons oil over and add spinach, onion, ginger and the remaining spice mixture; cook, stirring, until the vegetables are lightly browned, 4 to 5 minutes. Add coconut milk and sugar; bring to a boil. Add half the coriander and cook, stirring, until slightly wilted, about 1 minute. Stir in the rest of the greens and cook, stirring, for 1 minute. Return the tofu to the pan, cover and cook, stirring once or twice, until the spinach and greens are tender, 3 to 5 minutes more. Remove from the heat and stir in lime juice and switch off the heat. Pour the cooked contents to a serving bowl and garnish it with rest of the coriander and mustard seeds burst in one teaspoon of coconut oil.