Calories
318
Fat
21
Carbs
8
Protein
22
Ingredients
- Spinach
- Lime
- Cilantro - Coriander
- Turmeric
- Tofu
- Red Onion
- Garlic Paste
- Ginger Paste
- Rapeseed Oil
- Reduced-fat Coconut Milk
- Wholemeal Chapatis
Image
Preparation Method
Prep tofu, cut into 2cm cubes red onions, thinly sliced 2 limes, 1 juiced, 1 cut into wedges to serve coriander, most roughly chopped, reserve a few whole leaves to serve STEP 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. STEP 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. STEP 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. STEP 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. source: bbcgoodfood.com
1yb62w
1yb62w