- 1 tbs olive oil
- 1 tsp fresh ginger, grated
- 1 clove garlic, crushed
- 1 onion diced
- 2 tbs medium curry paste
- 375g packet of firm tofu, cut into cubes
- 2 tbs pumpkin seed kernels
- 8 cups (250g) english spinach leaves (or frozen spinach)
- 2 tomatoes, diced
- 4 cups steamed brown rice
Indian tofu curry
Serves: 4
Prep: 20
Cook: 20
Ingredients
Method
- Heat a frypan over medium heat, add oil, ginger, garlic, onion, and curry paste. Cook for 2 minutes stirring constantly until fragrant.
- Add tofu and fry for 5-8 minutes until tofu is coated. Add pumpkin kernels and cook for 2 minutes. Add spinach, place a lid on the pan and cook for a further 3 minutes until spinach is soft.
- Add the tomatoes and stir until combined and heated through. Serve with steamed rice. Serves 4.
Tips
- To marinate tofu: place in a shallow dish and cover with marinade, leave for about 30mins. Use a combination of soy sauce, sesame oil, garlic, lemon or honey, you can even try basil pesto, homemade or from the shops. There’s an abundance of marinades in the supermarkets that are quick and easy to use.
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