Spinach with tofu and peas curry
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Loading... Ingredients
- 45 ml (3 tbsp) sunflower oil
- 2,5 ml (½ tsp) mustard seeds
- 2,5 ml (½ tsp) jeera (cumin seeds)
- 1 onion, finely chopped
- 2,5 ml (½ tsp) crushed garlic
- 2,5 ml (½ tsp) crushed ginger
- 2,5 ml (½ tsp) garam masala
- 2,5 ml (½ tsp) turmeric powder
- 1 whole red chilli, deseeded and sliced
- 1 tomato, grated
- 250 ml (1 cup) frozen peas
- 1 block firm tofu, cut in cubes
- 15 ml (1 tbsp) fresh dhania (coriander leaves)
- 1 bunch spinach, chopped
- salt to taste
Method
- Heat oil in a pan and add mustard seeds, then cumin seeds.
- Add the chopped onion and sauté for 1 minute
- Stir in, garlic, ginger and fry until onion turns golden brown
- Mix in garam masala, turmeric powder and the red chilli then add the grated tomato
- Cover and simmer for 1 minute then add peas, cubed tofu and fresh dhania.
- Continue to simmer until the tomato forms thick gravy 4-5 minutes.
- Add the chopped spinach season with salt and cook for 5-8 minutes, add a little water while simmering if necessary to prevent burning.
- Season with salt to taste
- Serve with Spekko Saman Parboiled Rice.
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