Heat the vegetable oil in a large frying pan over medium heat. Cut the tofu into even size cubes and fry for about 5 minutes on each side, until golden brown and crispy. Transfer the tofu to a plate, leaving the oil in the pan.

Peel and finely slice the onion. Peel and grate the garlic and ginger with a microplane. Return the pan to a medium heat and add the sliced onion with a big pinch of salt. Fry for about minutes until the onion is soft, you may need to add more oil.

Boil the kettle. If using fresh spinach, place it in a colander, pour over the boiling water to wilt the spinach. Squeeze out most of the water. If using frozen spinach, add it to a saucepan with a splash of water, cover and cook until the defrosted.

When the onion is soft, add the garlic and ginger and fry for a minute to release the delicious aromas, before adding the turmeric, chilli and garam masala. Stir to coat the onions. Pour in the coconut milk and cook on medium heat for 5 minutes until the sauce starts to thicken. Return the fried tofu to the pan followed by the wilted spinach and peas and heat through.

Heat the vegetable oil in a small frying pan over medium heat. Test that it is hot by dropping in one mustard seed and if it sizzles and pops, the oil is ready. Add the mustard seeds with the asafetida (if using). Reduce the heat to low and cook for about 30 seconds, stirring often. Remove from heat.

Squeeze the juice from a lime over the curry and season with salt and pepper. Pour over the spiced oil and serve immediately with Naan breads for dipping.