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COOK TIME: 15 MINUTES
1 medium red onion, chopped
2 cloves garlic, minced
1 tsp garam masala
3 1⁄2 oz mushrooms, chopped
2 7 oz extra firm tofu, crumbled
1⁄2 can coconut milk, either full or reduced fat
1 tbsp curry powder
1 tsp turmeric
1 tsp cumin
1 tsp tamari
1 tbsp tomato paste
2 cups spinach
Green peas, to serve
Rice or noodles, to serve
Add the onion, garlic and garam masala to a nonstick frying pan and sauté for 2-3 minutes, until fragrant.
Add the mushrooms and tofu and continue sautéing until the mushrooms cook down, around 4-5 minutes.
Pour in the coconut milk together with the curry powder, turmeric, cumin, tamari and tomato paste. Reduce the heat and simmer on low-medium heat, stirring frequently, for around 5 minutes.
At the last minute, stir in the spinach and serve the curry with rice or noodles.