Ingredients

• 2 shallots
• 4 cloves garlic
• 30g ginger
• 2 teaspoons garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon dried red chilli flakes
• 3 tablespoons olive oil
• 250g smoked tofu
• 400ml tin coconut milk
• 400g tin chickpeasdrained
• 400g cherry tomatoes
• 1 vegetable stock cube
• 100g baby spinach
• 3 tablespoons greek yoghurt
• Juice of 1 lime
• 1 teaspoon maple syrup
• Salt and pepper
• 4 flatbreads

Tips

For a vegan option, take coconut yoghurt.

Instructions

To make the curry paste, place the onion, garlic, ginger, garam masala, turmeric, chilli flakes, 2 tablespoons of olive oil, a large pinch of salt and lots of black pepper in a small food processor and blitz to form a coarse paste.

Warm 1 tablespoon of olive oil in a casserole over medium–low heat. Add the curry paste and cook for 10–15 minutes, stirring often, until fragrant.

Cut the tofu into small cubes.

Add the tofu, coconut milk, chickpeas and tomatoes. Let simmer.

Add the stock cube.

Bring to the boil, simmer without lid for 30 minutes, stirring occasionally to make sure that it doesn’t catch.

At the end, add the spinach, greek yoghurt (or coconut yoghurt), lime juice and maple syrup.

Check the seasoning and adjust as needed.

Serve with flatbreads.