Subtly spiced Indian curry, brightened with zesty lemon and served with almond dukkah. The perfect dish to dunk your bread in and mop up all that green glory.
- 500g / 17.5oz firm tofu
- 2 tsp each coriander seed and cumin seed
- Juice of half a lemon
- 1 Tbsp tamari (or soy sauce)
- 1 Tbsp coconut oil or olive oil
- 1 brown onion, roughly chopped
- 1 garlic clove, minced or grated
- 1 cup homemade vegetable stock
- 1 tsp ground allspice
- 1 tsp ground tumeric
- 1 tsp dijon mustard
- 1 large bunch English spinach, leaves only, stems discarded (~200g / 7oz of leaves)
- 2 1/2 cups frozen peas
- 100mL / 3.5fl oz non-dairy milk
- Salt and pepper to taste
- Roasted almond dukkah- recipe here!
- Crusty bread
- Drain the tofu and wrap it in some absorbent paper towel. Place a plate on top of it and set aside for 10 minutes to press out the liquid while you prepare the other ingredients (it’ll help the tofu absorb more of the flavour from the marinade).
- With a mortar and pestle, grind the cumin and coriander seeds until they have mostly broken down, but still have a coarse texture (try not to grind them down into a powder).
- Cut the tofu into 1.5cm (0.6 inch) cubes cubes and place into a medium bowl. Add the tamari and lemon juice, and stir to coat all of the tofu in the marinade. Leave to marinate while preparing the sauce, stirring every 5 minutes to recoat the tofu.
- Heat a large skillet on medium heat, add the oil and onions, and sauté until the onion has softened (about 3-5 minutes). Add the ground seeds and garlic, sauté for a further 1 minute. Add the homemade vegetable stock, allspice, turmeric, and dijon. Stir to combine and bring to a simmer. Once simmering, add the spinach leaves and use tongs to toss them through the liquid for 1 minute, until the spinach starts to wilt. Add 1½ cups of the peas and cook for a further 3-5 minutes, tossing regularly, until spinach has completely wilted and the peas have defrosted.
- Transfer the mixture to a blender, add the milk, and blend until smooth. Add some extra stock or water if it is too dry or thick.
- Return the blended sauce to the pan and heat. Add the rest of the peas and all of the tofu including the marinating liquid in the bottom of the bowl. Stir to combine. Add salt and pepper to your taste, and heat for approximately 5 minutes or until the tofu has heated through to the centre. Serve with a generous amount of dukkah and crusty bread.
Notes: If you don’t have a mortar and pestle, you can grind the seeds in a coffee grinder, or place them in a ziplock bag and gently bash with a rolling pin.
You can make this recipe ahead of time. Store in an airtight container in the refrigerator for up to 1 week.