Fry the onion and chillies off in 1-2 tablespoon vegetable oil for 15-20 minutes, continually stirring them. The onions should brown quite nicely, but don’t let them burn. Start on a high heat then reduce down to medium.
2 onions, 3 green chillies
Next, blend the tomatoes with the tomato puree until smooth, it should be a thick mixture. Like a smoothie.
500 g tomatoes, 2 tablespoon tomato purée
Pop in the garlic, ginger and chillies with the onion, still over a medium heat. Stir well.
2 tablespoon fresh ginger, 4 cloves garlic
Then add all of the spices and the chopped tofu, and make sure everything is nicely coated. Cook for 1 minute, to allow for the spices to become fragrant.
1 teaspoon turmeric, 2 teaspoon cumin powder, 2 teaspoon ground coriander, 1 teaspoon garam masala, 450 g tofu
Pour in the tomato mixture and 100ml water.
100 ml water
Simmer for 10 mins (uncovered), to allow the sauce to thicken and reduce.
Pop in the chopped pepper and cook for 5 minutes more.
2 peppers
Wilt in the spinach and then season with a generous amount of salt. Serve and enjoy!
100 g spinach