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Spinach with tofu and peas curry

Spinach with tofu and peas curry

A fragrant vegetarian curry.

  • Serves: 2
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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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

    1. Heat oil in a pan and add mustard seeds, then cumin seeds.
    2. Add the chopped onion and sauté for 1 minute
    3. Stir in, garlic, ginger and fry until onion turns golden brown
    4. Mix in garam masala, turmeric powder and the red chilli then add the grated tomato
    5. Cover and simmer for 1 minute then add peas, cubed tofu and fresh dhania.
    6. Continue to simmer until the tomato forms thick gravy 4-5 minutes.
    7. Add the chopped spinach season with salt and cook for 5-8 minutes, add a little water while simmering if necessary to prevent burning.
    8. Season with salt to taste
    9. Serve with Spekko Saman Parboiled Rice.