Step 1

1 Mix spices together. Set aside 1 teaspoon of the spice mixture for the Brussels sprouts.

Step 2

2 Prepare rice according to the packet instructions.

Step 3

3 While rice is cooking, make curry. Spray a large saucepan with oil and set over a medium heat. Add spring onion, garlic and two-thirds of the ginger. Stir and cook for 1 minute. Add spice mix and cook, stirring, for 1 minute.

Step 4

4 Add cinnamon stick and tomatoes to pan with 1 cup water. Bring to a simmer. Add tofu and simmer gently for 5 minutes, gently stirring from time to time. Add coconut milk and stir to combine. Mix well, season with black pepper and remove from the heat.

Step 5

5 In a separate pan, heat another spray of oil over medium-high. Add remaining ginger and Brussels sprouts. Stir-fry for 3-4 minutes, then add reserved spices. Stir-fry a further 2 minutes, until sprouts are tender and browning at the edges.

Step 6

6 Serve curry with rice, Brussels sprouts and yoghurt, garnished with coriander and with cucumber on the side, if desired.