• 1tbsp rapeseed oil
  • tofu, cut into 2cm cubes
  • 2 red onions, thinly sliced
  • 1½ tsp ginger and garlic paste
  • 1½ tsp ground turmeric
  • 400ml light coconut milk
  • 2 limes, 1 juiced, 1 cut into wedges to serve
  • 160g baby spinach
  • 10g coriander, most roughly chopped, reserve a few whole leaves to serve
  • 4 wholemeal chapatis, to serve


  • 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.

Recipe from Good Food magazine, June 2022

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