1block (280g)Tofu, chopped into chunks I like the Tofoo brand as you don't need to drain it. You can substitute with chicken or even chick peas if you prefer.
1/3jarmadras paste (use 1/4 jar if you like less spice)
1400gtin of chopped tomatoes
1/3blockcreamed coconut(roughly 50-75g, but if you like a creamier curry use more)
100gbaby leaf spinach (optional)
handful of chopped coriander (optional)
Instructions
In a large saucepan, heat the oil and fry the onion until soft.
Add the garlic and ginger if using. Add the sweet potato chunks and the madras paste and stir for a few minutes.
Add the tinned tomatoes and the rest of the vegetables to the pan, bring to the boil and then simmer with the lid on for 20 minutes. Add the chopped tofu and cook for a further 10 minutes. Everything should now be cooked and simply wilt in the spinach. If you stir the spinach into the curry it should just wilt from the heat of the curry.
I like to have it just as it is in a bowl with some chopped coriander on top. Sometimes I will add extra vegetables such as green beans or tender stem broccoli and microwave a poppadum to have with it too.