Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Peel and chop the onion. Peel and mince the garlic. Finely chop the greenchilli.
2 Boil rice
Add the basmati rice, a pinch of salt and the measuredwater to a pan with a lid and bring to boil over high heat. Once boiling, reduce heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.
3 Make sauce
Heat a non-stick pan over a medium-low heat with a drizzle of oil. Add the onion and cook for 5-6 min until softened. Once softened, add the garlic, gingerpaste, greenchilli(spicy!), cumin, chillipowder(spicy!) and garam masalapowder. Cook for 1 min. Add the 0.5/1/1 stockcube, measured water, tomato passata, brown sugar and coconut milk. Simmer for 10 min until thickened.
4 Fry tofu
Meanwhile, drain the tofu. Squeeze out any excess water. Heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the tofu and fry for 5 min until golden and crispy (see pro tip). Season with salt. Set aside.
Tip!The key to achieving crispy tofu is a hot pan, a generous amount of oil and patience. Once you've placed the cubes in the hot pan, don't touch them for a while. Turn them only once browned.
Trim the spinach stems. Roughly chop the spinach. Bring a pot of salted water to a boil. Add the spinach and boil for 3 min. Drain and squeeze out any excess water.
Add the spinach to the sauce. Blitz the sauce in a blender until smooth. Add the fried tofucubes. Serve with rice and lemon wedges.