Directions

• Remove tofu from the package, drain the water and cover in a paper towel and cloth to absorb the moisture.
• Dice the green pepper, onion and spinach very finely and keep aside
• Grate the ginger and the garlic.
• Heat a clean pan and add the oil.
• Once the oil is heated, add the cumin, ginger and garlic.
• Once they release the aroma, within a minute, add the onions.
• Saute the onions until they are translucent, for 1-3 minutes.
• Next add the finely diced green peppers and saute till they are soft.
• The tomato puree can be added next along with salt, chilly flakes, garam masala and turmeric and sauteed for a couple of minutes.
• Add the can of coconut milk with half cup water and mix the curry and allow it to cook for 2- 4 minutes.
• Add the finely cut spinach and allow it to wilt and reduce in size for a few minutes.
• Add the cubed tofu and gently mix it in and cook covered for 2-4 minutes to allow all the vegetables, tofu & coconut milk to blend together.
• Switch off the flame and remain covered for a few minutes.
• Check for spice and if mild, a few pepper flakes can be mixed in at this time.
• The curry pairs very well with Basmati rice or chapatis.