It’s 7pm on Sunday night and my son says “Mum, got any plans for dinner ?” Response : “ummmmmm, nope’.
Recognise the scenario ? Here’s the answer…. This lovely curry is full of tofu, spinach and tomatoes and I managed to pull it all together tonight in just 6 minutes. Take that Jamie Oliver ! And, unlike Jamie Oliver, who uses every kitchen gadget known to man, I did this all with one knife, a chopping board, a saucepan and a wooden spoon. I do love a quick recipe with hardly an washing up. Admittedly, it has to bubble away for another half an hour or so but that’s given me time to post this recipe for you.
This recipe is vegan, gluten free and light but very tasty. It also has the added bonus of helping us use up the abundance of spinach we have exploding in the vege garden at the moment. I’m not a big fan of the rich coconut based curries (especially now that I’m trying to keep the weight off) so this one ticks all the boxes.
I hope you like this as much as we do and of course, like most curries, it tastes even better the next day for perfect leftovers.
Spinach and Tofu Curry
1 large brown onion, diced
2 cloves garlic, chopped
1/2 teaspoon chill (optional)
1 teaspoon ground cardamom
1 teaspoon garam masala
1 tablespoon cumin
400g can tinned tomatoes
1 cup stock
2 tablespoons lemon juice
1 tablespoon brown sugar
2 cinnamon sticks
1 large block of tofu
1 bunch spinach chopped or a box of frozen spinach
Optional – if you like chickpeas you could add some of those too but I like it better without.
Fry all spices in a heavy based saucepan for about a minute till fragrant.
Add all other ingredients except spinach.
Bring to a simmer and let it bubble away for about 30 minutes.
Add chopped spinach and warm through.