Tofu Spinach Tomato Curry with Turmeric Rice

Ingredients

• 2 cloves garlic
• 2 shallots
• 1 piece ginger (20 g)
• 400 g Tofu
• 200 g Cherry tomatoes
• 2 tbsp Rapeseed oil
• 500 g frozen spinach (thawed)
• 200 ml passata
• 100 ml coconut milk (9 % fat)
• iodized salt (with fluoride)
• Pepper
• 0.5 tsp Curry Powder
• a pinch of chili flakes
• a pinch of cumin
• 2 packs reis-fit (Express Parboiled Rice)
• 1 tsp turmeric powder

Instructions

1. 1.

   Peel, finely dice the garlic, shallots and ginger. Cut the tofu into cubes. Clean, wash and halve the tomatoes.

2. 2.

   Heat 1 tbsp of oil in a pot, sauté the garlic, shallots and ginger for 2 minutes over medium heat. Squeeze the spinach, add it to the passata and coconut milk, and simmer for another 5 minutes.

3. 3.

   Meanwhile, heat the remaining oil in a pan, fry the tofu for 5 minutes over medium heat, then add the tomatoes and sauté for another 3 minutes. Season with salt and pepper. Add to the spinach and mix well. Season the curry with curry powder, salt, chili and cumin.

4. 4.

   Fluff the rice by gently pressing the packs, open the packs and add the rice to a hot pan with 4 tbsp of water and turmeric powder, heating everything for 2–3 minutes over medium heat while stirring. Serve the curry with the rice.