Tofu curry

• rapeseed oil↗1tbsp tbsp
• tofu↗

  cut into 2cm cubes

• red onions↗2

  thinly sliced

• ginger and garlic paste1½ tsp tsp
• ground turmeric↗1½ tsp tsp
• light coconut milk↗400ml ml
• limes↗2

  1 juiced, 1 cut into wedges to serve

• baby spinach↗160g g
• coriander10g g

  most roughly chopped, reserve a few whole leaves to serve

• wholemeal chapatis↗4

  to serve

Step-by-step instructions

1. 1

   Heat 1/2 tbsp of the oil in a large, wide, non-stick frying pan over a medium-high heat. Fry the tofu with a pinch of salt for 5 mins, turning every couple of minutes until golden brown. Remove to a plate using a slotted spoon.

2. 2

   Add the remaining oil to the pan, then fry half the onions for 5 mins, stirring often until golden brown. Add the ginger and garlic paste, stir-frying for a minute, then add the turmeric and cook for another 30 seconds to release the flavour.

3. 3

   Stir in the coconut milk, then return the tofu to the pan along with the lime juice and 100ml water, and simmer for 5 mins. Stir in the spinach and the coriander, and cook for 1 min until wilted, then season.

4. 4

   Serve the curry in bowls topped with the coriander leaves and the remaining onion, the lime wedges for squeezing over, and the chapatis on the side.