Chickpea, tofu & spinach curry

Instructions

1. Step 1

   Heat a dash of oil in a saucepan. Add onion and cook over a medium low heat until softened. Add garlic, ginger, red chilli, curry powder and stir-fry a further minute.

2. Step 2

   Pour over Wattie's Indian Style Tomatoes and add drained Wattie's Chickpeas. Bring sauce to the boil. Reduce heat and simmer for 10 minutes.

3. Step 3

   While sauce is cooking, drain the liquid from the tofu and pat dry with paper towels. Cut into 1 cm pieces. Heat oil in a small frying pan. Add tofu and cook over medium heat to brown. Remove from the pan.

4. Step 4

   Add tofu to curry sauce with the baby spinach leaves. Cook for a further 2-3 minutes until spinach is wilted. Serve over rice. Garnish with coriander if wished and a dollop of natural unsweetened yoghurt.