Coconut Tofu Saag with Charred Broccoli
A lovely creamy and green curry topped with crispy tofu and charred broccoli–seriously delicious - creamy, mild and totally more- ish.
Ingredients
- 1 pack firm tofu cut into cubes
- 1 tbsp rapeseed oil
- 2 tbsp olive oil or rapeseed oil
- 1 onion roughly chopped
- 4 cloves garlic crushed
- 1 tsp turmeric
- 2 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp chilli flakes–optional
- 250 g spinach
- 400 ml can of coconut milk/light coconut milk
- 1 tsp sea salt
- Twist black pepper
- Broccoli
- Handful fresh coriander
Instructions
- First, add the oil to a large frying pan and heat to a medium heat. Add in the onion. Fry for approx 8-10 minutes until soft and browning.
- At the same time–Pan fry the tofu in a separate pan. Heat the oil and fry the tofu for a few mins on each side until brown and crispy, then transfer to a plate.
- Now add in the spices to the onion and stir for a minute, then add in the garlic and stir for another few minutes.
- Blitz the spinach in a food processor until finely chopped. Add the spinach and coconut milk to the pan and let it wilt down.
- On a griddle pan or large frying pan char the broccoli with a little oil. Turn frequently.
- Finally, season the curry well and top with the crispy tofu, broccoli and coriander.
Notes
2 servings