Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
Heat 1/2 tbsp of the oil in a large, wide, non-stick frying pan over a medium-high heat. Fry the tofu with a pinch of salt for 5 mins, turning every couple of minutes until golden brown. Remove to a plate using a slotted spoon.
Step 2
Add the remaining oil to the pan, then fry half the onions for 5 mins, stirring often until golden brown. Add the ginger and garlic paste, stir-frying for a minute, then add the turmeric and cook for another 30 seconds to release the flavour.
Step 3
Stir in the coconut milk, then return the tofu to the pan along with the lime juice and 100ml water, and simmer for 5 mins. Stir in the spinach and the coriander, and cook for 1 min until wilted, then season.
Step 4
Serve the curry in bowls topped with the coriander leaves and the remaining onion, the lime wedges for squeezing over, and the chapatis on the side.
Your folders
theplantbasedschool.com
5.0
(12)
25 minutes
Your folders
veggiedesserts.com
5.0
(10)
17 minutes
Your folders
veggiedesserts.com
Your folders
wellplated.com
4.9
(13)
35 minutes
Your folders
tasteofhome.com
4.0
(4)
20 minutes
Your folders
veganhuggs.com
Your folders
eatingbirdfood.com
20 minutes
Your folders
veganbell.com
5.0
(4)
25 minutes
Your folders
cupfulofkale.com
4.5
(107)
50 minutes
Your folders
bbc.co.uk
3.6
(5)
1 hours
Your folders
noracooks.com
5.0
(13)
25 minutes
Your folders
delish.com
Your folders
holycowvegan.net
5.0
(16)
21 minutes
Your folders
feastingathome.com
5.0
(31)
15 minutes
Your folders
tasteofhome.com
3.9
(7)
20 minutes
Your folders
cooking.nytimes.com
4.0
(58)
Your folders
olivemagazine.com
Your folders
holycowvegan.net
Your folders
plantbasedjess.com
10 minutes