Super-green tofu curry

• firm tofu↗280g g

  cut into small triangles

• vegetable oil↗2 tbsp tbsp
• coriander seeds↗2 tsp tsp
• cumin seeds↗2 tsp tsp
• cardamom pods↗2

  seeds bashed

• ginger↗10g g

  peeled and roughly chopped

• onion↗1

  finely chopped

• garlic cloves↗2

  roughly chopped

• spinach↗400g g
• coriander10g g

  roughly chopped, plus extra whole leaves to serve

• cooked brown & wild rice mix↗2 x 250g pouches

  to serve

Step-by-step instructions

1. 1

   Pat the tofu dry with kitchen paper, then heat 1 tbsp oil in a large, deep frying pan over a medium heat. Fry the tofu for 3-4 mins, or until golden on each side. Remove from the pan using a fish slice and set aside to drain on kitchen paper.

2. 2

   Pour the remaining oil into the pan, then scatter in the coriander seeds, cumin seeds and cardamom and cook for 2-3 mins until popping.

3. 3

   Add the ginger, onion and garlic and cook for 10-12 mins more until golden at the edges. Turn the heat to low and add the spinach, a handful at a time and stir to wilt. Remove from the heat. Tip the spinach mix, the coriander and 300ml water into a high-powered blender and blitz until completely smooth. Pour the mixture back into the pan and season with salt. Bring to a simmer.

4. 4

   Tip in the fried tofu and cook for 4-5 mins, or until the tofu has warmed through. Season, then spoon over the wild rice and scatter over the coriander leaves to serve.