A warming and nutritious curry dish full of iron, magnesium and protein. Tofu is a good source of protein and contains all eight essential amino acids. It is also an excellent source of iron and calcium

Serves 6


1 block of firm tofu (250g): cut into chunky cubes
1 small bottle of tomato passata (200ml)
2 tbsp tomato puree
1 cup of coconut cream
1 medium potato: peeled and cut into cubes
1 tsp of fresh turmeric: chopped/blended in a blender
1 tsp of fresh ginger: chopped/blended in a blender
1/2 red scotch bonnet pepper: chopped into small pieces or blended in a blender
1/2 tsp of Himalayan salt
6-8 fresh curry leaves (use dried if fresh is not available)
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp black mustard seeds
2 tsp of coconut oil
1 bag of spinach (washed)
1 cup of finely chopped fresh coriander


  1. In a small frying pan, sauté all the seeds and curry leaves in 1 tsp of coconut oil.
  2. Once the mustard seeds have popped, remove from heat and cover and leave to one side.
  3. In a large frying pan, sauté the tofu and potatoes in 1 tsp of coconut oil until they start to brown (5 minutes or so).
  4. Add the tomato passata and puree and stir.
  5. Add all the other herbs and spices and coconut milk and gently stir.
  6. Add 1 cup of water and the spinach and let the mixture simmer for 5 minutes.
  7. I use my Moroccan Tangine pot for a lot of things and this dish is no different.  Transfer the curry into a tangine or casserole pot and cook in the oven for 1 hour at 180C.
  8. Delicious served with Basmati rice, naan bread, salad and/or yoghurt.  Enjoy.


Instead of white rice, try using Basmati brown rice which is even more nutritious for you and full of flavour.


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