Tofu Spinach Saag Curry

Cook the rice according to the instructions.

Finely chop the onion, peel and mince the garlic and ginger. Finely chop the chilli.

Bash the cardamom seeds and remove the pods. Crush the coriander and cumin seeds and the cardamom seeds in a pestle and mortar.

Heat vegetable oil in a large pot. Add the coriander and cardamom seeds to the oil and cook on a low heat for about 2 mins until it smells toasted and they are starting to brown. Add the chopped onion and cook for 5-7 mins until translucent, stirring often.

Add the garlic and ginger and half of the chilli. Stir and cook for 1-2 mins until fragrant.

Add the spinach in and a good pinch of salt. If it doesn't all fit in the pan, let some cook down before adding more. Stir and cook on low until just wilted, try not to overcook it as you want to keep the brightness of the spinach.

Use an immersion blender, if you have one, or a food processor to blend the spinach into a chunky paste. Take care, as it can get a bit messy using an immersion blender, you may want to cover the pot with a tea towel. Pour the coconut milk, chilli powder, and garam masala into the pot with the spinach and stir to combine.

Cut the tofu down the middle on the thinner side, so you have two rectangular slabs. Then cut the slabs into small cubes. Add the tofu cubes to the coconut spinach and gently stir to heat through. Cook on a low-medium heat for about 10 mins, so that the flavour absorbs into the tofu. Taste and adjust the seasonings, spinach usually needs quite a lot of salt and pepper to bring out the flavour, especially when cooked.

Meanwhile, make the tarka. Finely slice the garlic. Heat your vegetable oil in a small saucepan. Add the garlic, remaining chopped chilli, curry leaves, mustard and cumin seeds to the hot oil. Fry for 2-4 mins, stirring often, until the garlic has just turned brown. Quickly remove the tarka from the hot pan as the ingredients will continue cooking and browning.

Serve the curry with the rice and the tarka on top. Finish with a squeeze of lime.