Step 1

Preheat the oven to 200ºC / 390ºF.

Step 2

Cut tofu into cubes or small chunks. Drizzle with oil and then toss with garam masala, turmeric, cornstarch, and salt until well coated.

Step 3

Spread out evenly on a lined oven sheet and bake for 15 minutes, then flip and bake for another 5-10 minutes or until golden brown.

Step 4

Blend mango and water until smooth, and set to the side.

Step 5

Heat oil in a large pan, add cumin seeds, fennel seeds, and cinnamon stick, and cook for 1 minute over medium-high heat without burning them. Add the ginger and garlic, stir fry for 1 minute, then add coriander, ground cumin, turmeric, and chili powder, and stir-fry for another 30 seconds.

Step 6

Add the mango puré, coconut milk, garam masala, and salt, and stir well. Let simmer for 10 minutes, stirring occasionally. Add some water if needed.

Step 7

Add spinach, coriander, and lime juice. When spinach is just wilted, add tofu, stir well and adjust seasoning (salt/lime/chili) to taste if needed and then remove from heat.

Step 8

Serve with Basmati rice and/or Indian naan and top curry with coriander leaves, vegan yogurt, and nigella seeds.