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2 onions

4 tbsp olive oil

900g firm tofu

4 tbsp cornstarch

2 tsp curry powder

1 tsp garam masala powder

1 tsp cumin powder

1 tsp ginger powder (or ½ inch piece of fresh ginger)

1 tsp turmeric powder

2 can full-fat coconut milk

2 tbsp tomato paste

2 tomatoes

4 cups spinach

1 cup coriander, chopped (freeze the rest)

Pinch of salt

1 cup of brown rice, naan bread

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1. Prepare veggies by dicing or slicing onion, finely dicing tomato, mincing garlic, and washing and roughly chopping spinach and cilantro.

2. Cut tofu into ¾ inch cubes, then add to a mixing bowl with 3 tbsp olive oil, 4 tbsp cornstarch and large pinch of salt. Mix until well coated, then toss into a non-stick frying pan with a bit more olive oil on medium heat. Keep an eye on it, flipping every few minutes, while you prepare the rice and curry.

3. Cook 1 cup of brown rice with 1 cup of water (plus a bit extra) for 24 mins in instant pot on manual mode.

4. Fry the onion in another pan or pot with a bit of olive oil. After a few minutes, add garlic and tomatoes and stir well.

5. After a few minutes, add in spices (curry, garam masala, cumin, turmeric, fresh or powdered ginger, and salt to taste), tomato paste and coconut milk and mix well. Bring to a simmer.

6. After a few minutes, add the spinach and coriander to the curry.

7. Once the tofu is crispy, remove from heat, mix it into the curry. Store separately from the rice.