- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Make a quick and summery veggie curry with tofu and spinach for an easy midweek meal. Serve with lime wedges and wholemeal chapatis.
Ingredient:
- 1tbsp rapeseed oil
- tofu, cut into 2cm cubes
- 2 red onions, thinly sliced
- 1½ tsp ginger and garlic paste
- 1½ tsp 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
